Grilled Pork And Fruit Kabobs
|Peach preserves||12 Ounce (1 Jar)|
|Peach brandy/Peach nectar||1⁄3 Cup (5.33 tbs)|
|Boneless pork loin||1 Pound|
|Dried peaches||8 Ounce (1 Package)|
|Dried pitted prunes||12 Ounce (1 Package)|
1. Mix preserves and brandy in 2-cup measure. Microwave uncovered on high 1 to 2 minutes or until hot. Trim fat from pork loin. Cut pork into 1-inch cubes. Mix pork, peaches, prunes and preserves mixture. Cover and refrigerate at least 1 hour.
2. Prepare charcoal fire for grilling. Remove pork from preserves mixture; place pork in 2-quart casserole. Cover tightly and microwave on medium (50%) 4 to 5 minutes, stirring after 2 minutes, until partially cooked.
3. Alternate pork, peaches and prunes on each of twelve 10-inch metal skewers. Reserve preserves mixture.
4. Place kabobs, 5 to 6 inches from medium coals, on grill. Cover and grill 10 to 15 minutes, turning and brushing kabobs 2 or 3 times with preserves mixture, until pork is done (170° on meat thermometer).