Tender, cubed pork tenderloin slathered in a sticky, spicy, and sweet apricot, habanero and honey glaze. These skewers are the perfect addition to your next BBQ!
**This post was originally published in February 2015. I updated the photos, however the actual written words in this post remain the same.**
So, I kind of need you guys to forgive me today, because I am not feeling so hot.
I am experiencing the type of ‘I don’t feel good’ that encompasses your entire body and renders your brain into a big ole’ pile of worthlessness.
I can’t even figuratively pick up and put myself back together, because even in figurative land, the matter formerly known as my brain seeps through my fingertips and drips onto the floor in big piles of ‘blah’.
I’ll spare you all the fine details and symptoms of my illness, if you forgive me for being under the weather…
And if you bear with me today.
As you are reading this, you might be wondering what the H-E-Double hockey sticks I’m doing here, rambling on to you, instead of tucked into bed with a thermometer poking out of my mouth, a cold compress delicately plastered to my forehead, and a box of tissues resting next to my head.
Well, I’m crazy.
That and I really, really like you guys, therefore it will take a heck of a lot more than some sickness shenanigans to keep me from you (see definitions of sheer determination and relentless love).
Besides, today’s dish – Apricot, Habanero & Honey Glazed Pork Tenderloin Skewers: wayyy too fantastic.
I MUST share!
These skewers are splendid for a few reasons…
First of all, they are succulent, meaty, and juicy.
Second, all of that tender, cubed pork awesomeness gets slathered in a sticky, slightly spicy, a smidge sweet, heavenly and totally to die for glaze.
Aside from the fantastic flavor, these bad boys on a stick are quick and easy to prepare.
Cube and marinate some pork the night before.
Skewer, bake and whip together the glaze the next day… Viola!
Dinner is served in less than 30 minutes.
Told you, awesome, right?!
The glaze does have a little kick to it, but only on the back end. It won’t turn your mouth into that of a fire breathing dragon or anything.
So if you like things super spicy, I suggest you add another habanero to the glaze.
And if you are a real dare devil, keep some of the seeds in there.
However, if you are
chicken one of those folks, who simply don’t do spice, period, I suggest you decrease the habaneros in the glaze down to two, but don’t get rid of them completely!
Wonderfully simple and super scrumptious, these apricot, habanero and honey glazed pork skewers deserve a place on your dinner menu. Give me your pinkie finger, because I promise you will love them! Until next time, Cheers!
Tender, cubed pork tenderloin slathered in a sticky, spicy, and sweet apricot, habanero and honey glaze
- Pork Kebabs:
- 1 (2 pound) Pork Tenderloin – cut into 1 ¼’’ cubes
- Salt and Pepper , to taste
- ¼ Cup Olive Oil
- ½ Cup Apricot Preserves
- 1 TBS Soy Sauce
- 1 Clove Garlic – minced
- 1 tsp Crushed Red Pepper Flakes
- 1 TBS Olive Oil
- ½ Yellow Onion – finely diced (about ½ cup)
- 3 Habanero Peppers – seeds removed and minced
- ¾ tsp Salt
- ½ tsp Black Pepper
- 2 large cloves Garlic – minced
- ½ Cup Apricot Preserves
- 2 TBS Soy Sauce
- 1 TBS Honey
- 1 TBS Ginger - grated
- 1 TBS Lime Juice
- Optional Garnishes: Lime Wedges, Crushed Red Pepper Flakes
- Marinate the Pork: In a large Ziploc bag combine the marinade ingredients. Add the cubed pork to the bag, seal and place in the refrigerator for at least 3 hours, up to overnight, to marinate. Turning the bag over to evenly coat at least once during refrigeration.
- If using wooden skewers as opposed to metal, soak skewers in water for at least 30 minutes, and set aside. (I used chop sticks, they work like a charm for skewering meat)
- Prepare the Glaze: Warm tablespoon of olive oil in a small sauce pan over medium heat. Add the onions, habanero peppers, measured salt and pepper. Sauté for 3-5 minutes, or until onions and peppers are soft and starting to caramelize. Add the garlic and cook until fragrant, 45 seconds – 1 minute.
- Add the remaining ingredients and reduce the heat to medium low. Continue to cook until sauce is reduced and thickened, about 12-15 minutes. Remove from heat.
- Meanwhile, Cook the Skewers - For Oven Method: Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Drain skewers from water. Thread 4-5 pork cubes onto each soaked skewer and transfer to baking sheet. Discard marinade.
- Bake for 15-20 minutes, turning once, until cooked through and an insta-read thermometer reaches 140 degrees F. Remove baking sheet from oven.
- Preheat Broiler on Oven to High and Adjust rack to Highest 1/3rd Position: Pour off any juice collected in the bottom of the pan. Generously brush the glaze onto the pork skewers, coating top side. Broil the pork skewers for 2-3 minutes, or until glaze slightly caramelizes. Remove from oven, flip skewers over and brush with glaze. Repeat broiling again 2-3 minutes.
- For Grill Method: Heat grill to medium high and oil the grates. Place skewers on the grill and cook until browned and cook throughout, about 8-12 minutes, turning 4 times during cooking. During the last few minutes of grilling brush glaze onto all sides of the skewers.
- To Finish: Remove skewers from oven or grill and garnish with a few squeezes of fresh lime juice and a pinch of crushed red pepper flakes (if you want things really spicy), if desired.
- Serve immediately with any additional glaze served on the side for dipping.
*Total amount of apricot preserves is a scant 13 ounces.
*If you want a very smooth glaze, use an immersion blender to puree the cooked glaze before applying it to the pork skewers.
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