Glazed Pork & Apple Kebobs

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 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


  • 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.


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