3/4 cup olive oil
1/4 cup lime juice
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
2 jalepeno peppers, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
3 pounds thinly sliced pork tenderloin

In large resealable plastic food bag, combine all ingredients except pork and mix well. Add pork and turn to coat. Seal bag and refrigerate 24 hours, turning occasionally. Drain and discard marinade. Loosely thread slices onto metal or soaked wooden skewers. Coat grill rack with nonstick cooking spray. Heat grill and grill kabobs, covered, over medium heat 7-8 minutes till juices run clear, turning once.