640 calories; 42 g protein; 12 g fat; 290 mg sodium; 110 mg cholesterol; 3 g saturated fat; 77 g carbohydrate
Mix the first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender.
Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces, and 4 onion pieces alternately onto each of eight 10-inch skewers.
Brush pork tenderloin kabobs with honey glaze mixture.
Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, or until thoroughly heated, basting occasionally with glaze. Cook to 145° F, with 3-minute rest.