Wednesday, July 2, 2014

ChezCindy: Summertime Grilling and the Living is Easy

Grilled Pork and Apricot Kebabs

I have a renewed passion for summertime grilling.  My old grill was in need of new grates.  The grill still worked fine, but the grates had really broken down.  A little research at my local hardware store and poof!  It looks like a new grill.  Ready for summertime grilling.

This simple kebab recipe packs a bunch of flavor with few ingredients.  Anytime you can pair pork with fruit is a great combination.  The kebab is brushed with a sweet-spicy glaze made by mixing apricot jam and a touch of cayenne pepper.  If apricots are not available, use peaches or plums. 

Remember to soak the wooden skewers for at least an hour in water.  This will keep them from burning as you cook the kebab.  Or use metal skewers that can be used time and again. 

I made small skewers with just 3 pieces of pork per skewer to serve as an appetizer for a party.  Skewer 6-8 pieces for a dinner, perhaps served with couscous.  A dry Riesling wine pairs well. 

Grilled Pork and Apricot Kebabs

1 pound pork tenderloin
8 apricots
1 small red onion
1/2 cup apricot jam
1/8 teaspoon cayenne pepper
2 teaspoons white vinegar
salt and pepper
2 tablespoons canola oil

Soak the wooden skewers in water for about an hour.  Cut the pork tenderloin into 1-inch cubes.  Cut the red onion into 1-inch wedges, separating the pieces.  Pit the apricots and cut into quarters. 

To make the glaze, combine the apricot jam, cayenne pepper and white vinegar in a small saucepan.  Heat for a few minutes to melt the jam.  If the sauce seems to thick, add a tablespoon of water to thin out. 

Thread the pork, apricots and onion onto the skewers, alternating pieces, beginning and ending with a cube of pork.  Brush the kebabs with the canola oil; season with salt and pepper.  Grill the kebabs for about 10 minutes, turning to cook evenly.  Brush on the apricot glaze in the last few minutes, once the pork has begun to char, slathering generously.  Remove from the grill, and brush with the remaining glaze. 


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