Grilled Pork Tenderloin and Apricot Skewers

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:

½ 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)

½ tsp pepper (2 mL)

¼ tsp salt (1 mL)

*Note: If making out-of-season, replace apricots with apples.
1. If using bamboo skewers, soak in water for a minimum of 30 minutes prior to grilling.
2. 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.
3. Heat barbecue to 300°F (150°C).
4. Remove meat from fridge. Assemble skewers alternating pork, apricot and onion. Discard leftover marinade.
5. Add a non-stick grilling mat to barbecue or brush grill with canola oil and place skewers on top.
6. 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.