It wasn’t until this summer until I realized that I love everything about warm weather. I mean I always loved when the warmer weather rolled around, but for some reason I can’t help being outside this summer. Hence why I have been grilling like a madwoman. I love sitting outside drinking a cold refreshing beverage, and waiting for Blair to get home from work so I can tell him about my pool-filled day.
Kebabs have always been a summer staple growing up in my household, so it is only natural that I love to find new variations to try. Another favorite of ours has been the pineapple beef kebabs I posted earlier this year. I love pork tenderloin to begin with, but love it even more when you grill it. Now when you add in apples, red onion, and an apricot glaze you could say that my love for it has grown even more. The glaze is beautiful on these kebabs, and made for a delicious dinner recently. What is your favorite thing to make on the grill?
Barbecued Pork & Apple Kebabs
1/2 cup apricot jam
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
2 tablespoons olive oil, plus more for grill
coarse salt and ground pepper
1 1/2 pounds pork tenderloin, halved lengthwise and cut into 16 cubes
1 medium red onion, cut into 8 wedges
1 Granny Smith apple, peeled and cut into 8 wedges.
What you’ll do:
Heat grill to medium-high. In the meantime, make the sauce. In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt & pepper, set aside. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each, beginning with pork and ending with apple. Roll skewers in remaining olive oil, season with salt & pepper.
Lightly oil grates on the grill, cover grill, and cook, turning occasionally, about 6 to 8 minutes. Baste skewers with some sauce, and cook turning skewers and basting occasionally with more sauce until pork is no longer pink in the center and has a nice glaze, about 4 to 8 minutes more.
Source: Everyday Food, June/July 2004