These pork skewers will be a hit at your backyard bbqs. The combination of sweet tang of apricots with grilled pork is the perfect combination. Slice leftover pork and add to a salad for a perfect weekday lunch.
These pork skewers will be a hit at your backyard bbqs. The combination of sweet tang of apricots with grilled pork is the perfect combination. Slice leftover pork and add to a salad for a perfect weekday lunch.
1 pork tenderloin, sliced into 1″ pieces (600-700 g)
9 apricots, halved, pits removed (9)*
1 small red onion, cut into 1” pieces (1)
1/2 cup apricot jam (125 mL)
3 Tbsp canola oil (45 mL)
1 Tbsp honey (15 mL)
1 Tbsp Dijon mustard (15 mL)
1 Tbsp low-sodium soy sauce (15 mL)
1 Tbsp orange juice (15 mL)
3 cloves garlic, crushed (3)
2 Tbsp chopped fresh rosemary (30 mL)
1/2 tsp pepper (2 mL)
1/4 tsp salt (1 mL)
*Note: If making out-of-season, replace apricots with apples.
1 pork tenderloin, sliced into 1″ pieces (600-700 g)
9 apricots, halved, pits removed (9)*
1 small red onion, cut into 1” pieces (1)
1/2 cup apricot jam (125 mL)
3 Tbsp canola oil (45 mL)
1 Tbsp honey (15 mL)
1 Tbsp Dijon mustard (15 mL)
1 Tbsp low-sodium soy sauce (15 mL)
1 Tbsp orange juice (15 mL)
3 cloves garlic, crushed (3)
2 Tbsp chopped fresh rosemary (30 mL)
1/2 tsp pepper (2 mL)
1/4 tsp salt (1 mL)
*Note: If making out-of-season, replace apricots with apples.
When you get to know Canadian Canola, you just might fall in love.
