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Pork, Apricot and Red Onion Kebabs

Less clean up, fresh air and meat on a stick. You down?


1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)

200 ml bottle Savory Olive Madagascar Black Peppercorn Olive Oil

200 ml bottle Savory Olive Blenheim Apricot Balsamic Vinegar

1 large red onion, cut into 2-inch wedges, layers separated

8 apricots (about 1 pound), pitted and quartered

2 Tbsp Cayenne pepper (optional, but recommended)


Combine olive oil, balsamic and cayenne in a plastic Ziploc bag then add pork tenderloin pieces, marinade for at least 30 minutes to overnight. Do not throw away marinade when finished!

Heat grill to medium. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

Add leftover marinade to a pot, bring to a boil, cook stirring constantly for 2 minutes - remove from heat and set aside. You will use this to baste your kebabs while they are cooking. Boiling your leftover marinade makes it safe to use to baste your kebabs.

Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.


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