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Sunday BBQ: Pork and Apple Kebabs

This no-fuss meal is a simple marriage of sweet (fruit jam), savory (pork tenderloin), and tart (green apple) flavor profiles.

The crisp apple also provides a great contrast to the heartiness of the pork. As with last week's Sunday BBQ dinner, any extra barbecue glaze makes a great dressing for grilled vegetables on the side.

To get grilling,


Barbecued Pork and Apple Kebabs

Barbecued Pork and Apple Kebabs

Barbecued Pork and Apple Kebabs


  1. 1/2 cup apricot jam
  2. 2 tablespoons cider vinegar
  3. 1 tablespoon tomato paste
  4. 2 tablespoons olive oil, plus more for grill
  5. Coarse salt and ground pepper
  6. 1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
  7. 1 medium red onion, cut into 8 wedges
  8. 1 Granny Smith apple, peeled and cut into 8 wedges


  1. Heat grill to medium-high.
  2. In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
  3. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each, beginning with pork and ending with apple. Roll skewers in remaining tablespoon oil. Season with salt and pepper.
  4. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
  5. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

Makes 4 skewers.

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