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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
2. 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.
3. 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.
4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes, turning and basting with reserved marinade. Grill or broil 4-5 minutes longer or until meat run clear, turning and basting frequently with reserved marinade. Yield: 4 servings.
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