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Asian Pork Kebabs with Apricot Mayonnaise
(recipe, Robin Miller)
- 1 cup mayonnaise
- ¼ cup apricot preserves
- 1 Tbsp. soy sauce
- 1 Tbsp. Dijon mustard
- 1 tsp. garlic powder
- ½ tsp. ground ginger
- 1 pork tenderloin (1 1 4 pounds), trimmed of silverskin and cut into 2-inch cubes
- 1 medium red bell pepper, seeded and cut into 2-inch pieces
- Metal or wooden skewers
- Salt and freshly ground black pepper to taste
- Coat a stovetop grill pan or griddle with cooking spray or vegetable oil and preheat over medium-high heat until hot, 3 to 5 minutes.
- In a medium bowl, combine the apricot-mayonnaise ingredients. Mix well, then remove and reserve ⅓ cup of the mayonnaise.
- Alternate pieces of pork and bell pepper on the skewers. Season the skewers with salt and pepper. Brush the remaining mayonnaise mixture all over the pork and pepper pieces.
- Place the skewers in the hot grill pan and cook until the pork is just cooked through (still slightly pink in the center), 5 to 7 minutes, turning frequently.
- Serve the kebabs with the reserved apricot mayonnaise on the side for dipping.
Make it a meal kit: Prepare the mayonnaise and store in a sealable container. Skewer the pork and peppers and wrap in plastic wrap. The mayonnaise will keep for up to 3 days in the refrigerator, the skewers up to 2 days. When ready to finish the meal, cook as directed above.
Morph it: Make a double batch of the apricot mayonnaise; it’s an amazing sandwich spread when paired with smoked turkey, roast beef, and Swiss cheese.