Name: Grilled Pork Tenderloin and Apricot Skewers
Ingredients: 1 pork tenderloin, sliced into 1-inch pieces (600-700 g); 9 apricots, halved, pits removed*; 1 small red onion, cut into 1-inch pieces; 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; 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.

Ingredients

1 pork tenderloin, sliced into 1-inch pieces (600-700 g)
9 apricots, halved, pits removed*
1 small red onion, cut into 1-inch pieces

Marinade

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
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.

Directions

If using bamboo skewers, soak in water for a minimum of 30 minutes prior to grilling.
In a large freezer bag or bowl, combine marinade ingredients. Add cubed pork loin, shake or stir to coat. Set in fridge and marinate for 1 hour.
Heat barbecue to 300°F (150°C).
Remove meat from fridge. Assemble skewers alternating pork, apricot and onion. Discard leftover marinade.
Add a non-stick grilling mat to barbecue or brush grill with canola oil and place skewers on top.
Cook skewers for 12-14 minutes, rotating every 3-4 minutes, or until meat reaches an internal temperature of 160°F or 71°C with a meat thermometer.