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The Bermudian

Barbecued Pork and Apple Kebabs

Ingredients

1/2 cup apricot jam

2 tablespoons cider vinegar

1 tablespoon tomato paste

2 tablespoons olive oil, plus more for grill

Coarse salt and ground pepper

1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes

1 medium red onion, cut into 8 wedges

1 Granny Smith apple, peeled and cut into 8 wedges

Directions

Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.

Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.

Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.

Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

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