"The original version of this recipe called for beef. But I use pork for a change of pace," shares Karen Salyer from Campobello, South Carolina. A delightful honey-sweetened marinade brings out the best in her healthy selection of vegetables and lean tenderloin cubes.
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VERIFIED BY Taste of Home Test Kitchen
- 3/4 cup apricot nectar
- 6 tablespoons dry white wine or lemon juice
- 3 tablespoons honey
- 3 tablespoons lime juice
- 2 garlic cloves, minced
- 1-1/2 teaspoons dried thyme
- 1 pork tenderloin (1 pound), cut into 1-inch cubes
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 2 medium zucchini, cut into 1/2-inch slices
- 16 dried apricots, halved
- In a bowl, combine the first six ingredients; mix well. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
- Meanwhile, place sweet potatoes in a saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 8-10 minutes; drain well. Pour remaining marinade into another resealable plastic bag. Add potatoes and zucchini. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
- Coat grill rack with cooking spray before starting the grill. Drain pork and discard marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wood skewers, alternately thread pork, potatoes, zucchini and apricots. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 4-5 minutes longer or until meat juices run clear, turning and basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Pork and Fruit Kabobs in Light & Tasty August/September 2004, p33