You are here: Home » Recipes » Apricot-Basted Pork Satay with Grilled Fruit Apricot-Basted Pork Satay with Grilled Fruit Recipe by National Pork Board 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. PrintEmail Ingredients 1 1/2 pounds pork tenderloin, cut in 3-inch strips, 1/4-inch thick1 small fresh pineapple, cut in spears or 1 (17-ounce) can pineapple chunks4 -- fresh peaches, pitted and quartered6 -- fresh apricots, halved6 -- plums, halvedApricot Barbecue Sauce:1/4 cup vegetable oil1/4 cup wine vinegar1/2 cup apricot nectar2 tablespoons lemon juice2 tablespoons brown sugar1 tablespoon Dijon-style mustard1/2 teaspoon salt1/4 teaspoon chili powderWine and Honey Baste:2 tablespoons port3 tablespoons honey2 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. Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done. 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. 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. Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter.