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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



  1. Stir mustard, honey, and oil in a large bowl until smooth. Add pork cubes and toss to coat. Set aside at room temperature.
  2. Soak 8 bamboo skewers in cold water for 20 minutes.
  3. Preheat broiler to high and line a broiling pan with foil.
  4. Divide pork and peppers into 8 portions and skewer cubes, alternating with squares of pepper. Season with salt and pepper.
  5. Broil or grill 10–15 min, turning often until lightly browned and cooked through.