A simply elegant—but
easy—dish featuring tender pork and dried apricots. Serve
with rice or noodles to soak up the sauce, and a tossed green
salad.
Apricot-Basted
Pork Sate with Grilled Fruit
- 1 1/2 lbs. pork tenderloin,
cut in 3-inch strips, 1/4-inch thick
1 small fresh pineapple, cut in spears OR 1 can (17-ounces) pineapple
chunks
4 fresh peaches, pitted and quartered
6 fresh apricots, halved
6 plums, halved
Apricot Barbecue Sauce (recipe follows)
Wine and Honey Baste (recipe follows)
- Marinate pork strips in
Apricot Barbecue Sauce overnight or at least 2 hours.
- Drain strips and reserve
sauce for basting. Thread strips on skewers. Brush skewered pork
with reserved sauce and place on lightly greased grill over direct
heat.
- Grill for about 7 minutes,
turning skewers occasionally. Brush meat with sauce; continue
to turn skewered strips about 4 minutes or until done.
- About 10 minutes before
serving, thread pineapple spears, apricots, peaches and plum
halves on skewers. Brush fruit with Wine and Honey Baste before
and during grilling. Serve when heated through.
Makes 6 servings.
Apricot Barbecue Sauce: Combine thoroughly 1/4 cup vegetable
oil, 1/4 cup wine vinegar, 1/2 cup apricot nectar, 2 tablespoons
lemon juice, 2 tablespoons brown sugar, 1 tablespoon Dijon-style
mustard, 1/2 teaspoon salt and 1/4 teaspoon chili powder.
Wine and Honey Baste: Combine thoroughly 2 tablespoons
Port, 3 tablespoons honey and 2 tablespoons melted butter.
Recipe provided courtesy
of Pork: The Other White Meat.
