Ingredients:

• 1/2 cup apricot preserves
• 1 teaspoon lemon zest
• 5 Tablespoon lemon juice
• 2 Tablespoon Dijon mustard
• 2 teaspoons fresh rosemary, finely chopped
• 1 Tablespoon olive oil, plus more for rubbing
• 1 Tablespoon prepared horseradish, drained
• Kosher salt and pepper
• 1 shallot, thinly sliced
• 1 1/4 pound pork tenderloin
• 2 Gala apples, cored
• 1 small head green leaf lettuce, torn, or 1 5-oz. package mixed greens
• wooden skewers

Directions:

• Heat grill to medium-high.
• In a small bowl, whisk together the preserves, the lemon zest, 3 tablespoons lemon juice, the Dijon mustard, and the rosemary. Reserve all but 2 tablespoons glaze.
• In a large bowl, whisk together the oil, the horseradish, 2 tablespoons apricot glaze, remaining 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper. Add the shallot; toss to coat.
• Cut the pork into 1-inch pieces. Cut each apple into eight wedges, then cut the wedges in half crosswise. Thread the pork and apples onto eight 8-inch skewers. Rub with oil and season with 1/4 teaspoon each salt and pepper.
• Grill the skewers, turning occasionally, for 3 minutes. Brush with the glaze and continue grilling, turning and brushing occasionally with the glaze until just cooked through, about 3 minutes more.
• Toss the shallots and dressing with the lettuce and serve with the skewers and any remaining glaze on the side for dipping.