Pat the pork tenderloin dry, remove the silver skin, and cut into slices about 1–1.5 cm thick. Gently flatten the slices and sprinkle with a little “Rumshine Reggae”.
Cut the zucchini into slices about 1 cm thick. Core the bell pepper and cut into pieces about 2 x 2 cm. Peel the onion, quarter it, and separate into individual layers.
Thread the meat, zucchini, bell pepper, and onion alternately onto the skewers. Mix a little Rumshine Reggae with olive oil and brush the skewers with the mixture.
Ideally, cook over indirect heat and finish by briefly grilling over direct heat at the end of the cooking time. The perfect core temperature for the pork tenderloin is about 60°C.
