Pork and Apricot Skewers
This recipe is elegant enough for company. Serve with hot cooked rice and Toasted Garlic Bread, with a spinach salad on the side.
- 1½ pounds boneless pork tenderloin
- 1 cup apricot preserves
- ½ cup apricot nectar
- 12 dried whole apricots
- 2 onions
- ½ teaspoon dried thyme leaves
Prepare and heat grill. Cut pork into 1-inch cubes and place in medium bowl. Top with apricot preserves; let stand while preparing remaining ingredients.
In small saucepan, combine apricot nectar and dried apricots; bring to a boil over high heat. Reduce heat and simmer for 3 minutes; remove apricots and set on wire rack to cool; pour hot nectar over pork cubes. Cut onions into 6 wedges each.
Drain pork, reserving marinade, and thread pork cubes, onion wedges, and apricots onto 6 metal skewers.
Combine the reserved marinade with the thyme leaves in a small pan and bring to a boil over medium-high heat; reduce heat to low and simmer while skewers cook.
Grill skewers, covered, over medium coals for 5 minutes. Turn and brush with some of the simmering marinade. Cover and grill for 5 to 8 minutes longer, until pork is slightly pink in center and onions are crisp-tender; keep marinade simmering. Serve with the marinade on the side.
When you're making skewers or kabobs, there are different materials to choose from. Bamboo skewers must be soaked in water for at least 30 minutes before grilling so they won't burn while the food is cooking. Metal skewers are more durable, but use caution because they get very hot when on the grill.