Wednesday, October 11, 2006

Apricot Glazed Pork & Apple Kebabs

Rae and I found this delicious dish in the Martha Stewart Everyday Food magazine. It calls for Granny Smith apples but we found Fuji's to be much better. Go ahead and experiment! It's apple season and you may not have put that barbecue away yet!
Rae also just marinated some chicken in this sauce, cubed it, and heated it up (soaking in the sauce) in a big pan and served it with rice. It was phenomenal!
I haven't clocked it yet, but it does prepare quickly and easily.

Apricot Glazed Pork and Apple Kebabs
serves 4 * prep time: 30 minutes * total time: 30 minutes

1/2 cup apricot jam
2 T. cider vinegar
1 T. tomato paste
2 T. olive oil (plus more for grill)
coarse salt and ground pepper
1 1/2 pounds pork tenderloin,
halved lengthwise and cut into 16 cubes
(about 1 1/2 inches each)
1 medium red onion, cut into 8 wedges
1 Fuji apple, (or favorite substitute)
peeled and cut into 8 wedges

1. Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 Tablespoon oil. Season with salt and pepper. Set aside.

2. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining Tablespoon oil. Season with salt and pepper.

3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.

4. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

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