Pork Satay with Apricot Ginger Glaze

Ingredients

• 1 1/2 lbs (750 g) pork tenderloin
• 1/2 cup (125 mL) Smucker's® No Sugar Added Apricot Fruit and Concentrated White Grape Juice Spread
• 1 small onion, finely chopped
• 1/3 cup (75 mL) sherry, white wine or orange juice
• 1/4 cup (50 mL) soy sauce
• 1 tbsp (15 mL) sesame oil
• 1 tbsp (15 mL) minced fresh ginger
• 1 clove garlic, minced

Preparation

1. Cut pork tenderloin in half crosswise; then slice each piece lengthwise to make 4 thinner pieces. Pound between sheets of plastic wrap to flatten. Cut each piece into strips about 3/4" (2 cm) wide.
2. Combine apricot spread with the remaining ingredients in a bowl. Add pork, mixing to coat pork thoroughly. Cover and refrigerate 4 hours or overnight.
3. Soak bamboo skewers in water 30 minutes - short ones for appetizer satays, long ones for dinner satays.
4. Remove meat from marinade. Reserve about 1/3 of marinade for basting. Strain remaining marinade into a small saucepan. Bring to a boil, then simmer 5 minutes to form a glaze.
5. Thread meat strips on skewers, 1 on each skewer for appetizers and 2 for dinner satays. Grill over high heat or broil turning and basting with marinade several times for 6-8 minutes or until browned and cooked through. Remove from heat and brush with glaze; serve hot.