Apricot, Habanero & Honey Glazed Pork Tenderloin Skewers
Tender, cubed pork tenderloin slathered in a sticky, spicy, and sweet apricot, habanero and honey glaze
Servings: 4
Calories: 193kcal
Ingredients
- Pork Kebabs:
- 1 (2 pound) Pork Tenderloin – cut into 1 ¼’’ cubes
- Salt and Pepper , to taste
- Marinade:
- ¼ Cup Olive Oil
- ½ Cup Apricot Preserves
- 1 TBS Soy Sauce
- 1 Clove Garlic – minced
- 1 tsp Crushed Red Pepper Flakes
- Glaze:
- 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
Instructions
- 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.
Notes
*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.
*If you want a very smooth glaze, use an immersion blender to puree the cooked glaze before applying it to the pork skewers.
Nutrition
Calories: 193kcal | Carbohydrates: 9g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 1193mg | Potassium: 48mg | Sugar: 6g | Vitamin C: 2.4mg | Calcium: 3mg | Iron: 0.4mg