Recipe: Smoky Citrus Kabobs (using orange marmalade and barbecue sauce)

SMOKY CITRUS KABOBS

1 pound pork tenderloin, trimmed and cut into 3/4 -inch cubes
1 bell pepper, seeded and cut into chunks (optional)
1 onion, cut into thick slices (optional)
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish sauce

If using wooden skewers, soak in water for 30 minutes to prevent burning.

Thread tenderloin cubes and, if desired, bell pepper and onion onto skewers.

In small bowl, stir together barbecue sauce, marmalade and horseradish.

Heat grill. Grill over medium-hot coals, brushing generously with basting sauce. If flare-ups threaten to burn meat, move meat off grill until flames subside. Cook, turning to brown evenly, 10 to 12 minutes, until meat reaches medium doneness (160 degrees).

Makes 4 servings
Adapted from source: National Pork Producers Council