Orange Pork Kabobs
from the kitchen of: Cathy Ferwerda Kabobs are a griller’s favorite. They are a fun way to combine an exciting spectrum of flavors, tex-tures, and colors. These pretty kabobs have a gourmet look and taste, but are so easy to make!
Author: Cathy Ferwerda
Recipe type: Main Dish
- 1 lb pork tenderloin
- ¾ c apricot preserves
- ⅓ c chopped red onion
- ⅓ c Tamara sauce (may substitute regular soy sauce)
- 1 tbs fresh ginger peeled and minced
- 2 tsp hot chili oil
- 4 medium yellow onions cut in half
- 1 green pepper cut into 8 parts
- 8 cube (1 inch) fresh pineapples
- 1 medium orange cut into 8 wedges
- 4 12 inch bamboo skewers
- Trim fat from pork; cut into 16 1-inch cubes. Combine pork, preserves, chopped onion, tamari sauce, ginger, and chili oil in large zippered plastic bag. Seal and marinate in refrigerator for 2 hours. Preheat grill for medium-high heat. Remove pork from bag; reserve marinade. Alternating items, thread pork cubes, onion halves, bell pepper pieces, pineapple cubes, and orange pieces onto 4 skewers. Place kabobs on grill. Grill 5-7 minutes on each side until pork is cooked thoroughly, basting with reserved marinade.
- NOTE: Do not marinate overnight; the flavors are too strong and will overpower the pork.
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