Ingredients
1
cup orange marmalade
1/3
cup dry sherry or orange juice
4
medium green onions, chopped (1/4 cup)
1
tablespoon olive or vegetable oil
2
teaspoons prepared horseradish
1/2
teaspoon ground ginger
1/4
teaspoon salt
1 3/4
lb pork tenderloin, cut into 1-inch cubes
20
wooden skewers (6 to 8 inch)
Preparation
In small bowl, mix all ingredients except pork and skewers. Place pork cubes in resealable plastic food-storage bag. Pour half of the marmalade mixture over pork; seal bag. Refrigerate 2 to 3 hours, turning bag occasionally. Refrigerate remaining marmalade mixture to use as dipping sauce.
Meanwhile, soak skewers in water 30 minutes to prevent burning.
Set oven control to broil. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. Remove pork from marinade. Discard any remaining marinade. Thread 2 pork cubes on end of each skewer. Place in pan.
Broil with tops 4 to 6 inches from heat 5 minutes. Turn skewers; broil about 5 minutes longer or just until pork is no longer pink in center. Meanwhile, heat remaining marmalade mixture in 1-quart saucepan over medium heat, stirring occasionally, until bubbly; use as dipping sauce.
