Apricot-Basted Pork Satay with Grilled Fruit

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork tenderloin - cut in 3-inch strips
1 lb	454g / 16oz	Fresh pineapple, cut in spears (small) or
1 can		Pineapple chunks
4		Fresh peaches - pitted and quartered
6		Fresh apricots - halved
6		Plums - halved
		WINE AND HONEY BASTE
2 tablespoons	30ml	Port
3 tablespoons	45ml	Honey
2 tablespoons	30ml	Melted butter

Recipe Instructions

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or at least 2 hours. Drain strips and reserve sauce for basting.

Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill directly over moderately hot charcoal briquettes. Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done.

About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through.

Source:
National Pork Producers Council

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