BLESS THIS MESS
Remove pork loin from fridge and let come to room temp while preparing veggies. The cherry tomatoes are left whole; cut the bell pepper, summer squash, zucchini, and red onion into large but bite-sized pieces, about 1.5 inches square each.
Thread your vegetables onto your skewers, working in rainbow order if you’d like. Repeat on the skewer until it’s full but leave an inch or two on both ends to make sure nothing falls off.
Preheat your grill over medium-high heat. Clean and oil the grates. Reduce the heat to medium to medium-high, and place your pork tenderloin in the center. Grill each side for 10 minutes, continuing to turn to a new side after each 10 minutes.
Add the vegetables for the last 10 minutes of grilling, turning them once halfway through cooking.
Cook until the pork reaches 145 degrees F. on an instant read thermometer, about 30 to 35 minutes on the grill. Cook the vegetables until they are tender and crisp. Remove the pork and vegetables from the grill as they are done cooking.
Let the pork rest for 3 minutes before slicing. Season the vegetables generously with salt and pepper or your favorite seasoning blend.