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Pork and Apple Skewers Recipe

Pork and Apple Skewers Recipe

Meet the Cook: Necessity was the "mother" of this recipe! I'd already marinated the pork before realizing we were short on kabob vegetables. In place of them, I used apples I had on hand. This has since become one of my most requested dishes. I have prepared these tangy skewers for just the two of us - my husband and I, married only last July, are both in the military - and for friends. -Cheryl Plainte, Minot, North Dakota
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:6 servings

Ingredients

  • 3/4 cup barbecue sauce
  • 1/2 cup DOLE® Canned 100% Pineapple Juice
  • 1/4 cup honey mustard
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
  • 5 medium unpeeled tart apples

Directions

  • 1. In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour.
  • 2. Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers.
  • 3. Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda brown sugar blend.

Reviews for Pork and Apple Skewers

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MY REVIEW
Reviewed Sep. 7, 2014

"My family really enjoyed this! We will be making this many times in the future."

MY REVIEW
Reviewed Sep. 12, 2010

"Yummy! I used granny smith apples and substituted teriyaki instead of soy sauce. SO GOOD! Will definitely make again."

MY REVIEW
Reviewed May. 27, 2009

"I have made this recipie several times and each time it tasted great! I will keep making it for sure."

MY REVIEW
Reviewed Jun. 8, 2008

"I made a variation on this recipe (since the weather wasn't good for grilling) by using sliced pork tenderloin, marinated and then baked in a pan with the apple slices @ 350F for 45 mins. or so - turned out really nice!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.