Recipe: Apricot-Basted Pork Satay with Grilled Fruit with Apricot Barbecue Sauce

APRICOT-BASTED PORK SATAY WITH GRILLED FRUIT

"These marinated tidbits of pork with grill fruit are good as a meal or even as an appetizer. Serve with rice pilaf and steamed or grilled asparagus."

1 1/2 lbs. pork tenderloin, cut in 3-inch strips, 1/4-inch thick
1 small fresh pineapple, cut in spears OR 1 can (17-oz.)
pineapple chunks
4 fresh peaches, pitted and quartered
6 fresh apricots, halved
6 plums, halved
Apricot Barbecue Sauce (recipe follows)
Wine and Honey Baste (recipe follows)

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
1/4 teaspoon chili powder.

WINE AND HONEY BASTE

Combine thoroughly:
2 tablespoons Port wine
3 tablespoons honey
2 tablespoons melted butter

Makes 6 servings
Source: National Pork Board