These easy make ahead sweet and sour Pork and Apricot Kebobs are the perfect busy weeknight staple with a quick toss on the grill and dinner is on the table in no time.
I like to think we are pretty open and honest around these parts here, right? So with that in mind, it’s never been too much of a secret that I was a *bit* of a picky eater as a child. Not too horrible mind you, I mean I would gobble up a plate of chopped liver like it was a piece of cake. More so, picky in the sense that what might be considered normal to other people, I just didn’t like.
Prime example, cooked fruit. I didn’t like it, not one bit.
So yes, that means, until my mid to late 20’s I never ate pie. I don’t know what it was about warm fruit but it weirded me out. I liked my fruit cold, firm and without any blemishes (I told you I was picky). Warm or cooked fruit to me broke all these rules.
Eventually, like many of my other weird quirks, (hating mushrooms, no cream cheese on my bagel, not touching guacamole – I said weird. . ) I grew out of it.
I’m obviously extremely grateful that I’m an open minded eater in my thirties because it allows me to explore and play with my food in creative and perhaps less creative but still delicious ways.
In this case, it’s these pork and apricot kebobs right here. I love using apricot jam as a glaze on pork chops or tenderloin and with apricots flooding the farmer’s markets right now, it’s a perfect excuse to use them fresh alongside some marinated pork. I originally made these over July 4th for a friends barbecue and in less than 5 minutes they were gobbled up by every person there. If it wasn’t for Braden grabbing me the last skewer I wouldn’t have even had a chance to taste my own recipe! Now if that doesn’t say mighty tasty, I don’t know what does.
While the kebobs are great for a party, they are even better for a busy weeknight dinner. I used pork tenderloin, which cooks up quickly on the grill, stovetop or the oven and it gets tossed into an easy marinade of balsamic vinegar, garlic, honey and oil first thing in the morning. After sitting in this flavor bath all day long, the skewers are threaded with some sweet vidalia onions and fresh apricots. After about 10 minutes on the grill, dinner is served!
Now no one is really busier right now than my good friend Courtney at Neighborfood, who just gave birth to her first baby boy! I’m sharing this recipe with her today over on her blog, while she takes a little time off to spend with her guy. This dinner is perfect when Courtney is ready to get cooking again or to push her husband Will to fire up the grill! It’s all about minimal effort in the kitchen to get a delicious dinner on the table to maximize the time with family.
- 1 pork tenderloin (about 1 to 1½ pounds), cut into 1 inch cubes
- ⅓ cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4-5 apricots, quartered
- 1 Vidalia onion, cut into wedges
- Place the pork in a ziptop bag with the balsamic vinegar, olive oil, honey, minced garlic, salt and pepper and seal. Squeeze the bag with your hands to combine together and place in the refrigerator in a bowl or tray to marinate for a minimum of 4 hours or overnight.
- Thread the pork cubes on bamboo or metal skewers, alternating with the apricots and onions.
- Heat a grill to medium heat or an oiled grill pan over medium heat.
- Cook the skewers on the grill for about 4-5 minutes per side (less if the pork is cooking quickly) and about 5-6 minutes per side on a grill pan.
- Serve immediately.
Original article: Pork and Apricot Kebobs
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