Serve these glazed grilled pork skewers with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.
1 (10-ounce) jar apricot preserves
2 tablespoons lower-sodium soy sauce
1 tablespoon fresh lemon juice
2 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
How to Make It
Preheat grill to medium-high heat.
Place preserves in a 2-cup glass measure. Microwave at HIGH 1 minute, stirring after 30 seconds. Stir in soy sauce, juice, and garlic. Place 3/4 cup apricot mixture in a large zip-top plastic bag; reserve remaining apricot mixture. Add pork to bag, and seal. Marinate at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Thread pork evenly onto 16 (8-inch) skewers. Sprinkle pork evenly with salt and black pepper. Set aside 1/4 cup apricot mixture. Place pork on a grill rack coated with cooking spray; baste with half of remaining apricot mixture. Grill 3 1/2 minutes. Turn pork over; baste with other half of remaining apricot mixture. Grill 3 1/2 minutes or until desired degree of doneness. Remove pork from grill. Brush with reserved 1/4 cup apricot mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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