Apricot-Basted Pork Satay with Grilled Fruit

Recipe by National Pork Board

Ingredients

1 1/2pounds pork tenderloin, cut in 3-inch strips, 1/4-inch thick; 1small fresh pineapple, cut in spears or 1 (17-ounce) can pineapple chunks; 4-- fresh peaches, pitted and quartered; 6-- fresh apricots, halved; 6-- plums, halved
Apricot Barbecue Sauce:: 1/4cup vegetable oil; 1/4cup wine vinegar; 1/2cup apricot nectar; 2tablespoons lemon juice; 2tablespoons brown sugar; 1tablespoon Dijon-style mustard; 1/2teaspoon salt; 1/4teaspoon chili powder
Wine and Honey Baste:: 2tablespoons port; 3tablespoons honey; 2tablespoons butter, melted

Marinate pork strips in Apricot Barbecue Sauce overnight or at least 2 hours. Drain strips and reserve sauce for basting.
Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill over direct heat.
Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done.
About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through.
Apricot Barbecue Sauce: Combine thoroughly 1/4 cup vegetable oil, 1/4 cup wine vinegar, 1/2 cup apricot nectar, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 1 tablespoon Dijon-style mustard, 1/2 teaspoon salt and 1/4 teaspoon chili powder.
Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter.