Apricot-Basted Pork Satay with Grilled Fruit
- Yield 6 servings
- Prep 15 mins
- Cook 11 mins
Marinated in an Apricot Barbecue Sauce, pork tenderloin is grilled and served with wine- and honey-basted grilled fruit.
Ingredients
- 1 1/2 pounds pork tenderloin, cut in 3-inch strips, 1/4-inch thick
- 1 small fresh pineapple, cut in spears or 1 (17-ounce) can pineapple chunks
- 4 -- fresh peaches, pitted and quartered
- 6 -- fresh apricots, halved
- 6 -- plums, halved
- Apricot Barbecue Sauce:
- 1/4 cup vegetable oil
- 1/4 cup wine vinegar
- 1/2 cup apricot nectar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- Wine and Honey Baste:
- 2 tablespoons port
- 3 tablespoons honey
- 2 tablespoons butter, melted
Instructions
-
Marinate pork strips in Apricot Barbecue Sauce overnight or at least 2 hours. Drain strips and reserve sauce for basting.
-
Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill over direct heat.
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Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done.
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About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through.
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Apricot Barbecue Sauce: Combine thoroughly 1/4 cup vegetable oil, 1/4 cup wine vinegar, 1/2 cup apricot nectar, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 1 tablespoon Dijon-style mustard, 1/2 teaspoon salt and 1/4 teaspoon chili powder.
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Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter.
