Apricot-Basted Pork Satay with Grilled Fruit

Course : Grilling
Serves: 6
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1 1/2 pounds pork tenderloin -- cut in 3-inch strips
1 small fresh pineapple, cut in spears OR 17 ounce can pineapple chunks
4 medium fresh peaches -- pitted and quartered
6 medium fresh apricots -- halved
6 medium plums -- halved
2 tablespoons Port
3 tablespoons honey
2 tablespoons melted butter

Preparation / Directions:

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or at least 2 hours. Drain strips and reserve sauce for basting. Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill directly over moderately hot charcoal briquettes. Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done. About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through.

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