| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Apricot-Glazed Pork Kabobs

1 pound boneless pork loin, cut into 1-inch cubes
1 (10-ounce) jar apricot preserves
4 tablespoons orange liquor, or orange juice
2 tablespoons butter

1. Stir together apricot preserves, orange liquor and butter, simmer in a small saucepan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute).
2. Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes.
3. Thread pork onto 4 to 6 skewers (if using bamboo skewers, soak in water for 20 to 30 minutes before using).
4. Grill over hot coals 10 to 12 minutes, turning occasionally. Baste often with the marinade.
5. Warm remaining apricot sauce to boiling and serve alongside kabobs, if desired.

Makes 4 servings.

Recipe and photograph provided courtesy of Pork: The Other White Meat.