Grilled Pork Tenderloin and Apricot Skewers

Grilled Pork Tenderloin and Apricot Skewers

These pork skewers will be a hit at your backyard bbqs. The combination of sweet tang of apricots with grilled pork is the perfect combination. Slice leftover pork and add to a salad for a perfect weekday lunch.

  • Ingredients

    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)


    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.

  • Directions
    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.


Nutritional Analysis

Serving Size
1 skewer
Total Fat
4.2 g
Saturated Fat
1.2 g
70 mg
98 mg
10.9 g
0.7 g
8.4 g
29.5 g
611 mg

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