If you have wooden skewers, soak them in water for 15 minutes so they won't burn on the grill. You can make the marinade up to a day in advance and store it in the refrigerator.
1/2 cup honey
1/2 cup thawed orange juice concentrate, undiluted
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, trimmed and cut into 36 pieces
12 apricots, halved and pitted
3 small red onions, each cut into 8 wedges
How to Make It
Combine first 7 ingredients in a small bowl. Reserve half of honey mixture, and set aside. Combine pork and remaining honey mixture in a shallow dish. Cover and marinate in refrigerator 2 hours.
Remove pork from dish; discard marinade. Thread 6 pork pieces onto each of 6 (12-inch) skewers. Combine the reserved honey mixture and apricots in a bowl, tossing to coat. Thread 4 apricot halves and 4 onion wedges alternately onto each of 6 (12-inch) skewers.
Place the pork kebabs on grill rack coated with cooking spray, and grill for 4 minutes on each side or until slightly pink. Remove the pork kebabs from the grill rack. Place the apricot kebabs on the grill rack; grill for 2 minutes on each side or until the apricots are tender.
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