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Apricot-Basted Pork Saté with Grilled Fruit |
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Recipe By : Amount Measure
Ingredient -- Preparation Method Marinate pork strips in Apricot Barbecue Sauce (see recipe) 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 directly over moderately hot charcoal briquets. 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. Making Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter. Source: Per Serving (excluding unknown items): 334 Calories; 9g Fat (24.9% calories from fat); 22g Protein; 42g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 83mg Sodium. Exchanges: 3 Lean Meat; 2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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