- 24
Ingredients
- 2 medium pineapples, peeled and cored
- 2 (1-pound) pork tenderloins, trimmed, and cut diagonally into 1⁄2-inch-thick slices
- 2 tablespoons olive oil
- 1 tablespoon lime zest
- 3 tablespoons fresh lime juice (about 11⁄2 limes)
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon ground black pepper
- 24 (12-inch) wooden skewers
- 2 cups apricot preserves
- 1 ⁄4 cup whole-grain mustard
Preparation
Step 1
1.Cut pineapple into 1⁄2-inch-thick slices. Cut each slice into four chunks. Set aside.
2.In a large zip-top resealable plastic bag, combine pork, olive oil, lime zest, lime juice, salt, and pepper. Seal bag, and refrigerate for up to 2 hours.
3.In a shallow pan, place wooden skewers in enough water to cover; soak for 30 minutes. Drain.
4.Preheat grill to medium-high heat (350˚ to 400˚). Spray grill rack with nonstick nonflammable cooking spray.
5.Remove pork from marinade, discarding marinade. Thread pineapple and pork onto prepared skewers, beginning and ending with pineapple. Grill skewers, covered with grill lid, for 3 minutes per side, or until pork is cooked through.
6.In a small bowl, combine preserves and mustard. Serve with pork skewers