• 1/4 cup dijon mustard
• 1/4 cup Mike’s Hot Honey
• 1 tbsp olive oil
• 1 pork tenderloin (1 1/2 lb), cut into 1-inch cubes
• 2 bell peppers cut into 1-inch squares
• salt and pepper
Stir mustard, honey and oil in a large bowl until smooth. Add pork cubes and toss to coat. Set aside at room temperature. Soak 8 bamboo skewers in cold water for 20 minutes. Preheat broiler to high and line a broiling pan with foil. Divide pork and peppers into 8 portions and skewer cubes, alternating with squares of pepper. Season with salt and pepper. Broil or grill 10–15 min, turning often until slightly browned and cooked through.