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Marinated Pork Kebabs With Apricot Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Not, Sent 4 Servings

INGREDIENTS

1 c Orange juice
1 T Low-sodium soy sauce
1 T Vegetable oil
1 T Chopped garlic
1 lb Boneless pork loin, cut in 1
in cubes
12 Cherry tomatoes
1 Red onion, cut in 1 in
chunks
1/8 t EACH salt and pepper
1 c Apricot preserves
1 t Dijon mustard
1 T Rice wine vinegar

INSTRUCTIONS

Have ready four 14-inch skewers (soaked in water 30 minutes if wood).
Mix marinade ingredients in large ziptop bag. Add pork, tomatoes and
onion; toss to coat. Refrigerate at least 1 hour or overnight. Thread
meat, tomatoes and onions alternately on skewers; season with salt  and
pepper. Discard marinade.  Heat grill or grill pan. Cook kabobs over
glowing coals or medium  heat, turning occasionally, until pork is
barely pink in center and  vegatable are crisp-tender, 5-7 minutes.
Mix dipping sauce ingredient in a small bowl. Serve with kabobs.
Recipe by: Woman's Day - 2/1/98  Posted to EAT-L Digest  by The
Taillons <taillon@EARTHLINK.NET> on  Jan 2, 1998

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