Apricot-Basted Pork Sate with Grilled Fruits

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 15 minutes

1 1/2 pounds pork tenderloin, cut in 3-inch strips
1 small 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

WINE AND HONEY BASTE
2 tablespoons Port
3 tablespoons honey
2 tablespoons melted butter

1. Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or at least 2 hours. Drain strips and reserve sauce for basting.

2. 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.

3. 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.

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