A tangy and refreshing pork recipe that uses marinaded tidbits of pork with grilled fruit. This pork recipe can be a meal or an appetizer. Serve with rice pilaf and with steamed or grilled asparagus.
 

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-oz.)

pineapple chunks

4 fresh peaches, pitted and quartered

6 fresh apricots, halved

6 plums, halved

Apricot Barbecue Sauce (see below)

Wine and Honey Baste (see below)
 

1.Marinate pork strips in Apricot Barbecue Sauce overnight or at least 2 hours.

2. Drain strips and reserve sauce for basting.

3. Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill over direct heat.

4. Grill for about 7 minutes, turning skewers occasionally.

5. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done.

6. About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers.

7. Brush fruit with Wine and Honey Baste before and during grilling.

8. Serve when heated through.

Apricot Barbecue Sauce:

1. 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:

1. Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter.


Makes 6 servings.
 

Recipe courtesy of the National Pork Board.

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