3 lbs. pork tenderloin
1 c. soy sauce
2 lg. bell peppers, seeded, cut into chunks
2 c. garlic wine vinegar
1 (16 oz.) can pineapple chunks

Slice tenderloin into 1/4 inch thick pieces. Marinate 30 minutes in 2 cups garlic wine vinegar. Add 1 cup soy sauce. Drain pineapple chunks. Wash, cut in half and seed bell peppers. Cut each half into 5 pieces. Preheat oven to 325 degrees. After pork slices have marinated, fill shish kabob stick alternately with pineapple chunks, pork and bell pepper, saving marinade. Place kabobs on baking pan. Brush with marinade. Bake 30 to 40 minutes.