While pork tenderloin typically makes its appearance in autumn, I thought grilled pork kabobs with bold flavors like rosemary and apricot would make a nice main meal for those who want a change from the usual BBQ fare.
1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
10 whole dried apricots (pits removed)
1 medium red onion, cut into 1 1/2-inch triangles
1/2 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon finely minced rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together oil, juices, rosemary, salt, and pepper in large bowl until combined.
Add pork, apricots, and onions and turn to coat with mixture.
Cover bowl and marinate in the refrigerator for 1 hour.
Remove from marinade and thread ingredients alternately on to metal skewers with about 4 pieces of pork and onion per skewer and a couple of pieces each of apricot.
Preheat grill according to manufacturer's instructions for medium heat.
Grill kabobs for about 15 minutes, turning occasionally during cooking process, until pork is thoroughly cooked.
Remove from heat and serve immediately.
Makes about 4 servings.