Marinated pork kebabs with apricot sauce

4 Servings

Ingredients

Quantity Ingredient
1 cup Orange juice
1 tablespoon Low-sodium soy sauce
1 tablespoon Vegetable oil
1 tablespoon Chopped garlic
1 pounds Boneless pork loin; cut in 1 in cubes
12 Cherry tomatoes
1 large Red onion; cut in 1 in chunks
⅛ teaspoon EACH salt and pepper
1 cup Apricot preserves
1 teaspoon Dijon mustard
1 tablespoon Rice wine vinegar

Directions

ORANGE MARINADE

PORK

APRICOT DIPPING SAUCE

Have ready four 14-inch skewers (soaked in water 30 minutes if wood). Mix marinade ingredients in large ziptop bag. Add pork, tomatoes and onion; toss to coat. Refrigerate at least 1 hour or overnight. Thread meat, tomatoes and onions alternately on skewers; season with salt and pepper.

Discard marinade.

Heat grill or grill pan. Cook kabobs over glowing coals or medium heat, turning occasionally, until pork is barely pink in center and vegatable are crisp-tender, 5-7 minutes.

Mix dipping sauce ingredient in a small bowl. Serve with kabobs.

Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998

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