An orange marmalade marinade gives the classic combination of pork and apricots a very special lift. Try serving with plain rice and Fruity Brussels Sprouts (on this website).
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600 g (1 lb 5 oz) extra-lean boneless pork
12 ready-to-eat dried apricots
2 small courgettes, about 125 g (4½ oz) altogether, thickly sliced
2 small red or white onions, about 125 g (4¼ oz) altogether, cut into quarters
For the marinade
4 tablespoons fine-shred orange marmalade
30 ml (1 fl oz) orange juice or sherry
2 tablespoons coarse-grained mustard
½ teaspoon ground ginger
½ teaspoon dried thyme or oregano
Method Prep:45min › Cook:20min › Ready in:1hr5min
To make the marinade, melt the marmalade in a small saucepan over a gentle heat for 1-2 minutes. Stir in the remaining marinade ingredients and set aside to cool.
Trim any fat off the pork and cut the meat into 4 cm (1½ in) cubes. Place them in a large bowl, pour the marinade over and stir. Cover and leave at room temperature for 30 minutes, or refrigerate overnight, to allow the meat to soak up the flavours, then bring back to room temperature.
When you are ready to cook, heat the grill to a medium heat. Thread the meat cubes, apricots, courgettes and onions alternately onto four metal skewers. Grill the kebabs for 12-15 minutes, turning and brushing them with the reserved marinade, until the pork is tender and the juices run clear when the cubes are pierced with a knife.
Variation: boil up the remaining marinade and the pan juices from grilling the meat to make a hot sauce. Or stir ½ tablespoon each of chopped fresh coriander leaves and spring onion into 150 g (5½ oz) of low-fat natural yoghurt as a cool accompaniment.