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Pork and Fruit Kabobs

"The original version of this recipe called for beef. But I use pork for a change of pace," shares Karen Salyer from Campobello, South Carolina. A delightful honey-sweetened marinade brings out the best in her healthy selection of vegetables and lean tenderloin cubes.
  • Total Time
    Prep: 25 min. Grill: 10 min. + marinating
  • Makes
    4 servings


  • 3/4 cup apricot nectar
  • 6 tablespoons dry white wine or lemon juice
  • 3 tablespoons honey
  • 3 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried thyme
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 2 medium sweet potatoes (about 1 pound), peeled and cubed
  • 2 medium zucchini, cut into 1/2-inch slices
  • 16 dried apricots, halved


  • In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
  • Meanwhile, place sweet potatoes in a saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 8-10 minutes; drain well. Pour remaining marinade into another resealable plastic bag. Add potatoes and zucchini. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
  • Drain pork and discard marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wood skewers, alternately thread pork, potatoes, zucchini and apricots.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes, turning and basting with reserved marinade. Grill or broil 4-5 minutes longer or until meat run clear, turning and basting frequently with reserved marinade.
Nutrition Facts
2 each: 354 calories, 5g fat (2g saturated fat), 67mg cholesterol, 69mg sodium, 50g carbohydrate (0 sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

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