• 1/4 cup apricot jam
  • 1/8 teaspoon Sriracha hot sauce
  • 1 pound pork tenderloin, cut into 2 inch cubes
  • 8 fresh apricots, pitted and halved
  • 1 small red onion, cut into 2-inch wedges

A flavorful combination using a seasonal favorite

Tales of the Dinner Belle

By Brenda Stanley

This was a wonderful growing year.  My garden and fruit trees produced well and now I’m busy canning that harvest. One of the best producers was my apricot tree. I have more apricot jam than usual, and while I love it on the typical breads and biscuits, it also make a delicious glaze for meat. My Sriracha apricot pork kebobs are a perfect way to combine these flavors. This recipe has few ingredients and is simple to make, and yet it is so good. It’s a wonderful way to celebrate the end of summer by grilling outside and enjoying some fresh produce of the season.

Belle’s Sriracha Apricot Pork Kebobs

1/4 cup apricot jam

1/8 teaspoon Sriracha hot sauce

1 pound pork tenderloin, cut into 2 inch cubes

8 fresh apricots, pitted and halved

1 small red onion, cut into 2-inch wedges

Mix together the jam and hot sauce in a small saucepan and cook over medium low heat until the jam is liquefied. On skewers, alternate the pork with the onions and apricot halves. On a hot grill, cook the kebobs for 5 minutes, turning once to brown the pork.  Season with salt and pepper. Brush the kebobs with the sauce and continue to cook and brush on the sauce for another 10 to 15 minutes or until the pork is cooked through. Serve with a side of the sauce for dipping.