Pork and Mushroom Skewer

We had the best party last night with friends and made this dish.  Its very easy to make and serve.  This also come from my favorite (and slightly torn apart) Weber cook book.

Pork and Mushroom Skewers:
2 pork tenderloins, about 1 lb each
24 mushrooms
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon celery salt (I use celery seed)
1/4 teaspoon black pepper

Sauce:
1/4 cup chopped green onions
1/4 cup chopped basil
3 Tablespoons olive oil
1 Tablespoon white wine vingar
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1.  Trim the excess fat and remove the silver skin from the tenderloin.  Cut each one in half and them cut to skewer size.  In a large bowl whisk the oil, salt, thyme, celery seed and pepper.  Toss mushrooms and pork into mixture.   You can skewer these now, or let them marinate for a while, which ever you let the meat come back to room temperature before grilling.
2.  In another bowl mix all ingredience for the sauce.
3.  Grill the skewers on Direct High heat until the pork is barely pink in the center and the mushrooms are tender, 5 to 6 minutes, turning once.   Pour sauce over skewers and serve warm.