Apricot-basted Pork Satay With Grilled Fruit


1 1/2 pounds pork tenderloin, cut in 3-inch strips, 1/4-inch thick
1 small fresh pineapple, cut in spears, OR 1 17-oz can pineapple chunks
4 fresh peaches, pitted and quartered
6 fresh apricots, halved
6 plums, halved

Apricot Barbecue Sauce:

1/4 cup vegetable oil
1/4 cup wine vinegar
1/2 cup apricot nectar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon chili powder

Wine and Honey Baste:

2 tablespoons Port
3 tablespoons honey
2 tablespoons butter, melted


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