Ingredients

• Vegetable oil, for the grill
• 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 1 pound andouille sausage, sliced 1/2 inch thick
• 4 slices thick-cut bacon, cut into 1-inch pieces
• 3 dill pickles, sliced 1/4 inch thick
• 2 large banana peppers, seeded and cut into 1-inch pieces
• 2 large onions, quartered and cut into 1-inch pieces
• Kosher salt and freshly ground pepper
• 1/4 cup whole-grain or Creole mustard
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
2. Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
3. Photograph by Christopher Testani