TROPICAL PORK KEBABS

I’m continuing yet again with my experimentation streak and another recipe torn from the pages of a magazine.  At least this time I know It was from Cooking Light September 2011. I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

TROPICAL PORK KEBABS
1 1/4 cup SMUCKERS apricot PINEAPPLE preserves*
2 tablespoons soy sauce
Juice of 1 lemon
3 cloves garlic, minced
2 pounds pork tenderloin, cut into 1 inch pieces
Fresh ground salt and pepper, to taste
PAM

  • Preheat grill to medium-high heat.
  • Place preserves in a 2 cup measure cup and heat on high in the microwave for 30 seconds, stir and heat for another 30 seconds.
  • Stir in soy sauce, lemon juice and garlic.
  • Place 2/3 cup of the mixture in a large Ziploc bag.
  • Add pork to bag and marinate at room temperature for 30 minutes.
  • Remove pork from bag, discarding the marinade.
  • Thread pork pieces evenly onto skewers.**
  • Generously salt and pepper skewers.
  • Coat grill rack with PAM.
  • Arrange skewers on hot grill.
  • Baste with a third of remaining sauce.
  • Grill 3-4 minutes.
  • Turn pork over and baste again with another 1/3 of sauce.
  • Grill another 3-4 minutes.
  • Baste with remaining sauce.

*I prefer apricot pineapple, but the original recipe called for apricot only preserves.
** I use Fire wires. They are flexible cable skewers. These are AMAZING!!!!! If you don’t have a set, you NEED a set!

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