Back to recipe list
Stewered pork tenderloin and grilled stone fruit
Servings
6
Ingredients
65 ml (1/4 cup) corn oil
65 ml (1/4 cup) red wine vinegar
125 ml (1/2 cup) apricot nectar
30 ml (2 tbsp.) lemon juice
30 ml (2 tbsp.) brown sugar
15 ml (1 tbsp.) Dijon-style mustard
3 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) chili powder
2 whole duBreton pork tenderloins, cut in half lengthwise and then into 2 cm (3/4-inch) cubes
4 fresh peaches, peeled, pitted and quartered
6 fresh apricots, pitted and halved
6 fresh plums, pitted and halved
65 ml (1/4 cup) red wine vinegar
125 ml (1/2 cup) apricot nectar
30 ml (2 tbsp.) lemon juice
30 ml (2 tbsp.) brown sugar
15 ml (1 tbsp.) Dijon-style mustard
3 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) chili powder
2 whole duBreton pork tenderloins, cut in half lengthwise and then into 2 cm (3/4-inch) cubes
4 fresh peaches, peeled, pitted and quartered
6 fresh apricots, pitted and halved
6 fresh plums, pitted and halved
- In medium bowl make basting sauce by stirring together oil, vinegar, nectar, lemon juice, brown sugar, mustard, salt and chili powder; set aside.
- Thread pork onto skewers (metal or bamboo skewers soaked in water for an hour).
- Thread fruit, alternating peach, apricot and plum pieces, onto separate skewers.
- Prepare medium-hot fire in grill.
- Brush pork with basting sauce and grill 8 to 10 minutes, turning occasionally and basting with more sauce.
- Grill fruit kabobs for about 5 to 6 minutes, turning occasionally to brown evenly, basting with sauce.
Nutrient analysis per serving: 318 calories, 22 g protein, 27 g carbohydrates, 14 g total fat, 3 g saturated fat, 63 mg cholesterol, 305 mg sodium, 39% calories from fat, 34% calories from carbohydrates
