Monday, July 8 2013, 06:06 PM MDT
Apricot Glazed Pork Kabobs
As Aired on July 8, 2013
Recipe Courtesy Chef Bryan Woolley
2 cups fresh apricots
1 cup fresh orange juice
¼ cup honey
2 tbsp corn starch
1 tbsp freshly chopped thyme
1 tbsp freshly chopped oregano
1 pound pork tenderloin, cubed
2 cups large button mushrooms, coarsely chopped for kabobs
1 large red bell pepper, coarsely chopped for kabobs
1 summer squash, coarsely chopped for kabobs
Salt and pepper taste
1.) Place wooden kabob stick in a bowl of water and set aside.
2.) Pit and place apricots in the bowl of a food processor.
3.) Add orange juice, and puree all together until smooth. Strain to remove pulp.
4.) Return apricot juice to the food processor and add honey and corn starch. Pulse to combine.
5.) Transfer apricot mixture to a heavy bottomed sauce pan and bring to a boil. Cook for about 2-3 minutes to cook the starch. Mixture will thicken.
6.) Build kabobs as desired alternating pork cubes and vegetables. Sprinkle with salt and pepper.
7.) Place on the grill for about 4 minutes each side.
8.) Using a pastry brush lightly glaze the kabobs. If you would like to return the kabobs to the grill to caramelize the apricot glaze only leave them on for a VERY short time whereas the glaze will burn.
9.) Serve over rice or Klondike mashed potatoes. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)