COTTAGE LIFE RECIPE CONTEST WINNER, 2003

Pork-U-Pine Kebabs // Louise Martiniuk 

Ingredients

3 tbsp soy sauce (45 ml)
3 tbsp brown sugar, packed (45 ml)
2 tbsp apricot or peach jam (30 ml)
1 tbsp onion, minced (15 ml)
1 tbsp lemon juice (15 ml)
1/4 tsp salt (1 ml)
pinch freshly ground black pepper
1 lb pork tenderloin (500 g)
16 slices zucchini (1/2" thick)
16 chunks sweet red pepper
16 chunks fresh pineapple
Instructions:

1. Combine first 7 ingredients for marinade in medium bowl.
2. Cut pork into 16 approximately 1" (2.5 cm) cubes. Add to marinade, stirring to coat thoroughly. Refrigerate about 1 hour. Remove pork, reserving marinade for basting.
3. Preheat barbecue. Thread pork, zucchini, pepper, and pineapple onto 8 metal skewers using 2 pieces of each for 1 kebab.
4.Grill kabobs over medium heat, turning and basting frequently for about 15 minutes, or until pork is cooked to desired doneness.


Cottage Tips:
  1. Serve with rice and a tossed green salad to complete the meal.
  2. Metal skewers are a good investment. Wooden ones aren't usually strong enough for "chunky" kebabs, and they require presoaking before using.