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Asian Pork Kebabs with Apricot Mayonnaise

(recipe, Robin Miller)

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    1. 1 cup mayonnaise
    2. ¼ cup apricot preserves
    3. 1 Tbsp. soy sauce
    4. 1 Tbsp. Dijon mustard
    5. 1 tsp. garlic powder
    6. ½ tsp. ground ginger
    1. 1 pork tenderloin (1 1 4 pounds), trimmed of silverskin and cut into 2-inch cubes
    2. 1 medium red bell pepper, seeded and cut into 2-inch pieces
    3. Metal or wooden skewers
    4. Salt and freshly ground black pepper to taste


    1. 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.
    2. In a medium bowl, combine the apricot-mayonnaise ingredients. Mix well, then remove and reserve ⅓ cup of the mayonnaise.
    3. 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.
    4. 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.
    5. 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.