Apricot Glazed Pork Kebobs Recipes

APRICOT GLAZED PORK KABOBS

Steps:

• Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
• Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
• Heat remaining apricot sauce to boiling and serve alongside kabobs.

BARBECUED PORK-AND-APPLE KEBABS

Steps:

• Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
• Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
• Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
• Open grill; 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 is nicely glazed, 4 to 8 minutes more.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

PORK, APRICOT, AND RED-ONION KEBABS

Steps:

• Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
• Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
• Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

APRICOT GLAZED PORK CHOPS

Steps:

• Preheat grill to med-hot fire.
• In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.
• Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat. Separate the glaze into 2 small containers, and set aside. (One will be to glaze the pork chops as they are cooking, and the other will be to put on your chops at the table).
• Trim pork chops. Lightly brush chops with oil.
• Add pepper.
• Place chops on a well-oiled grill.
• Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.
• Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side. (Throw the leftover glaze from this dish away).
• Cut center to check for doneness. You want a light pink blush near the bone.
• Add salt at the table.
• Use remaining container of glaze on chops at the table.