Pork Sate With Grilled Fruit
|Pork tenderloin||1 1⁄2 Pound, cut into 3-inch strips, 3/4 inch thick|
|Fresh pineapple/One can 17 ounces pineapple chunks||1 Small, cut in to chunks|
|Fresh peaches||4 , pitted and quartered|
|Apricots||6 , halved|
|Plums||6 , halved|
|Apricot barbecue sauce||4 Tablespoon|
|Wine and honey baste||4 Tablespoon|
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 grill directly over moderately hot coals.
Grill about 7 minutes, turning occasionally.
Brush meat with sauce; continue to turn skewers about 4 minutes longer, or until done.
About 10 minutes before serving, thread pineapple spears, apricot, peaches and plum halves on skewers.
Brush fruit with Wine and Honey Baste before and during grilling.