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Grilled Pork Tenderloin and Apricot Skewers

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.

Prep Time

Servings

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)

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 (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.

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.

Ingredients

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)

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 (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.

Did you know?

21.2 million acres of canola were grown by more than 43,000 Canadian farmers in 2022.

Did you know?

21.2 million acres of canola were grown by more than 43,000 Canadian farmers in 2022.

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.

Nutritional Analysis

Calories

203

Total Fat

4.2 g

Saturated Fat

1.2 g

Cholesterol

70 mg

Sodium

98 mg

Carbohydrates

10.9 g

Fiber

0.7 g

Protein

29.5 g

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