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1 lb. boneless pork loin, cut into 1-inch cubes 1 (10 oz.) jar apricot preserves 4 Tbsp. orange juice 2 Tbsp. butter 1 large bell pepper, cut into wedges 1 large onion, cut into wedges corn on cob, cut into 1 1/2-inch length Stir preserves, juice and butter. Heat over medium heat until preserves have melted. Pour over pork loin, peppers, onions and corn; let marinate 4 hours. Thread pork loin and vegetables onto skewers (soak in water 15 minutes before using). Place on hot grill. Cook 10 to 15 minutes, turning occasionally and basting with marinade. Note: I have used peach preserves and peach juice, apple jelly and apple juice, grape jelly and grape juice, jelly and juice of your choice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |