15 slices bacon
1½ lbs pork tenderloin (2 tenderloins)
1 medium shallot, finely chopped
2 tbls butter
2/3 cup coarsely snipped dried apricots
1/3 cup apricot vinegar or fruit flavored vinegar; or white wine vinegar
2 tsp finely shredded orange peel
Dash ground allspice
Dash pepper
¼ cup Grand Mariner or other orange liquor; or orange juice
½ cup maple syrup
Preheat grill to medium-hot, be sure to include drip pan. Partially cook bacon. Cut the pork tenderloin into 1½-inch slices. Wrap bacon around each piece of pork. Thread wrapped meat onto skewers. Place kabobs on a grill rack over drip pan. Cover, grill for approx 20-22 minutes, turning once, until meat registers 160 degrees. Meanwhile prepare maple-apricot sauce. In medium pan, cook shallot in butter for 1 minute. Add apricots, vinegar, orange peel, allspice, and pepper. Carefully add the Grand Mariner. Bring to a boil, reduce heat and simmer for 8-10 minutes or until thickened. Add maple syrup and heat through. Remove meat from skewers. Serve with warm maple-apricot sauce.
