Recipe - Marinated Pork Kebabs With Apricot Sauce

ORANGE MARINADE
1 cup Orange juice
1 tablespoon Lowsodium soy sauce
1 tablespoon Vegetable oil
1 tablespoon Chopped garlic

PORK
1 pound Boneless pork loin; cut in 1
in cubes
12 Cherry tomatoes
1 lg Red onion; cut in 1 in
chunks
1/8 teaspoon EACH salt and pepper

APRICOT DIPPING SAUCE
1 cup Apricot preserves
1 teaspoon Dijon mustard
1 tablespoon Rice wine vinegar

Have ready four 14inch skewers (soaked in water 30 minutes if wood). Mix
marinade ingredients in large ziptop bag. Add pork, tomatoes and onion;
toss to coat. Refrigerate at least 1 hour or overnight. Thread meat,
tomatoes and onions alternately on skewers; season with salt and pepper.
Discard marinade.

Heat grill or grill pan. Cook kabobs over glowing coals or medium heat,
turning occasionally, until pork is barely pink in center and vegatable are
crisptender, 57 minutes.

Mix dipping sauce ingredient in a small bowl. Serve with kabobs.

Recipe by: Woman's Day 2/1/98

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998