Makes 4 servings

1	pound lean boneless pork loin, cut into 1-1/2-inch pieces
1	large red bell pepper, cut into 1-inch pieces
1	large yellow bell pepper, cut into 1-inch pieces
1	large green bell pepper, cut into 1-inch pieces
1/4	cup reduced-sodium soy sauce
3	cloves garlic, minced
1/4	cup sweet and sour sauce
1	tablespoon Chinese hot mustard

Place pork and peppers in large resealable food storage bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.
Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto 4 metal skewers.
Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes or until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved dipping sauce.

Serving Size:	1 kabob with 1-1/2 teaspoons dipping sauce
Calories	230
Calories from Fat	26 %
Total Fat	7 g
Saturated Fat	2 g
Cholesterol	68 mg
Carbohydrate	15 g
Fiber	2 g
Protein	27 g
Sodium	656 mg

Vegetable	3
Meat	3

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Glazed Pork and Pepper Kabobs