Sweet-and-Sour Pork Kebabs

Posted 04/22/09
Featuring george
Rating:	Not yet rated
Views:	162
Venues:	Meats Produce & All Things Green Spices & Herbs
Categories:	Chili Fruit Meats Salt Vegetables
Sub Categories:	Apples Apricots Citrus Fruit Pork Tomatoes
Servings:	4

Cookbook Title: Take this Dish and Twist It

Description:

The marriage of apples and pork is a tender, succulent culinary classic-highly deserving of a good skewering!

photo Blaine Moats and Scott Little

Ingredients:

1 tablespoon rice vinegar

1 tablespoon apricot preserves

1 teaspoon tomato paste

1/2 teaspoon chili powder

Nonstick cooking spray

1 (1 pound) pork tenderloin

Kosher salt or table salt and freshly ground black pepper, to taste

2 medium apples (Fuji or Granny Smith), cored

6 skewers

Orange slices (optional)

Preparation:

For the glaze, mix together the vinegar, preserves, tomato paste, and chili powder; set aside. Coat the rack of the charcoal or gas grill with nonstick cooking spray. Preheat the grill to medium heat.

Cut the pork tenderloin into 1-inch cubes; season with salt and pepper. Cut the apples into the same size pieces. Alternate the pork and apple pieces on skewer.

Grill the kebabs directly over medium heat about 3 minutes on each side or until the pork is no longer pink. Brush the glaze generously on each kebab and cook for 30 seconds more on each side. Serve with orange slices if desired.

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