| Recipe info |
Category:
Kabobs
Rating:
0.00
Contributor:
n/a
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Apricot Glazed Pork Kabobs
1 pound boneless pork loin, cut into 1" cubes
1 10 ounce jar apricot preserves
4 tablespoons orange liqueur
OR
4 tablespoons frozen orange juice concentrate
2 tablespoons butter
Stir together apricot preserves, orange liqueur and butter, simmer in a small sauce pan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute).
Place pork cubes in heavy plastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30 minutes or overnight in the refrigerator..
Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for 20-30 minutes before using).
Grill over hot coals 10-12 minutes turning occasionally. Baste often with the marinade. Warm remaining apricot sauce to boiling and serve along side kabobs if desired.
When I do kabobs, I usually grill the vegetables on separate skewers. It is often hard to get the vegetables done at the same time as the meat.
I like to make kabobs with par-boiled red new potatoes, mushrooms, cherry tomatoes. I serve these with the pork kabobs. I like to brush the vegetables with some Worcestershire sauce while they grill.
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