Instructions

• Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally. 

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• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for direct cooking over high heat (450° to 550°F).
  Prepare the grill for cooking over high heat (500°F).
• Remove the pork from the bag and discard the marinade. Thread the pork cubes and bell pepper squares alternately onto skewers. 
• Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm. 
  Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloin cubes registers 145°F (or your preferred doneness), , 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
  Brush the cooking grates clean. Grill the skewers over high heat, with the lid closed, until the thickest part of the pork tenderloin cubes registers 145°F (or your preferred doneness), , 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.