Apricot and Orange Pork Skewers with Garlic and Rosemary
Inactive Time: 1 hour or up to overnight
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Servings: 6 skewers
- 1 cup apricot preserves or jam
- 1/4 cup olive oil
- 3 tablespoons honey
- 3 tablespoons honey dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon orange juice
- 6 finely minced garlic cloves
- 4 rosemary sprigs plus extra for garnish
- salt and black pepper
- 1 1/2 pounds pork tenderloin cut into 1 inch pieces
- 16 cloves of garlic
In a medium bowl, whisk together the preserves, olive oil, honey, mustard, soy sauce, orange juice, minced garlic, rosemary and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight.
Once the pork has marinated, remove from the fridge. Discard the rosemary and drain the pork. Preheat your grill or grill pan over medium-high heat.
Using metal or wooden skewers (that have been soaked in water for 30 minutes), alternate skewering the pork and whole garlic cloves. Grew the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy!