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root
Senior Member

Posts: 330
Registered:
February 2004

Pork and Apple Kababs Thu, 16 September 2004 22:17
1/2 cup apricot jam
2 Tbsp cider vinegar
1 Tbsp tomato paste
2 Tbsp olive oil
Coarse salt and ground pepper
1-1/2 pounds pork loin, halved lengthwise and cut into 16 cubes (about 1-1/2 in)
1 medium red onion, wedged
1 Granny Smith apple, cut into 8 wedges

In a large bowl, combine jam, vinegar, tomato paste, and 1 Tbsp oil. Season with salt and pepper and set aside.

Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork, end with apple).

Arrange skewers into a non-reactive dish; pour marinade over.

To Freeze: Freeze in freezer safe container.

To Reheat: Grill until done.

[Updated on: Thu, 16 September 2004 22:18]

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Pork and Apple Kababs Fri, 17 September 2004 09:54
Good flavor, although the apples were too mushy to eat (I'm sure they added to the flavor, though).
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Pork and Apple Kababs Tue, 28 September 2004 19:58
This was "okay" but I think that it could be much better by simply keeping the sauce completely separate of the kabobs and adding it on top after they are cooked. Our apples disentegrated into char since we BBQ'd them.
      
Anonymous Poster

Re: Pork and Apple Kababs Fri, 20 May 2005 16:51
in reply to the apples being mushy after being frozen. After doing some research I found that the best apples to freeze are early harvest or red delicious.
      
Chris
Member

Posts: 52
Location: Snohomish, WA
Registered:
February 2004

   
  Re: Pork and Apple Kababs Tue, 12 July 2005 13:18
Liked this one. Agree on the apples. We will have to try with Justina's suggestion.
      
    
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