Paired with an IPA
How is everyone’s week going?! This week is flying by around here, and it’s strange because not a whole lot has happened. It’s been a pretty uneventful week. I’m not complaining though, the faster the week goes by the closer we are to getting rid of this dreary, disgusting, rainy weather we’ve been having here in Colorado.
To say I’ve been hibernating would be an understatement. I’ve literally been curled up in a blanket for 3 days straight. I love that I’m sharing these pork skewers with you today, but it does make me slightly sad that I can’t be grilling today!
Oh well. I’m going to share these bad boys with you anyway! I have a confession to make. I am seriously obsessed with garlic. I mean, this should really come as no surprise as most of my recipes do involve garlic to some extent. It adds so much flavor to the simplest of dishes. I love it best when it’s tossed with some fresh pasta and extra virgin olive oil, but skewered in between pieces of pork tenderloin is a close second.
In this recipe, I’m paying tribute to garlic … and pork tenderloin … and apricot. I cook with a lot of jams in the summertime. I use them in all kinds of marinades. Blackberry and strawberry jam are two of my favorites to marinate in, but when it comes to pork, apricot is my “jam.” ;)
These skewers are heavily flavored with apricot, but the addition of garlic, orange, soy sauce and rosemary brings everything together. These pork skewers will definitely liven things up a bit at your next picnic. Recipe is below! Pair these pork skewers with an IPA and have a wonderful Wednesday everyone! xo
Inactive Time: 1 hour or up to overnight
- 1 cup apricot preserves or jam
- 1/4 cup olive oil
- 3 tablespoons honey
- 3 tablespoons honey dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon orange juice
- 6 finely minced garlic cloves
- 4 rosemary sprigs, plus extra for garnish
- salt and black pepper
- 1 1/2 pounds pork tenderloin, cut into 1 inch pieces
- 16 cloves of garlic
- In a medium bowl, whisk together the preserves, olive oil, honey, mustard, soy sauce, orange juice, minced garlic, rosemary and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight.
- Once the pork has marinated, remove from the fridge. Discard the rosemary and drain the pork. Preheat your grill or grill pan over medium-high heat.
- Using metal or wooden skewers (that have been soaked in water for 30 minutes), alternate skewering the pork and whole garlic cloves. Grew the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy!