Sausage~Fruit Kabobs

Sausage~Fruit Kabobs

This recipe was in my e-mail tonight....think it looks great. I do suggest however, using turkey OR chicken sausage,(you'll cut way down in calories & fat with either of those 2;...also IF you use the bread.......use a whole grain bread)
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Sausage~Fruit Kabobs

Ingredients

• 3  Tbsp. spicy brown or Dijon-style mustard
• 3  Tbsp. honey
• 12  oz. cooked smoked sausage, bias cut in 1/2-inch slices
• 1  apple, cored and cut in 1/2-inch wedges
• 1  medium zucchini, halved and cut in 1/4-inch slices
• 6  oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat broiler. In bowl stir mustard into honey.

2. On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard.

Makes 4 servings.

Grilled & Glazed Pork Tenderloin with Apricots.

Grilled & Glazed Pork Tenderloin with Apricots.

Recipe from the Denver Post

Serves 4.

Ingredients

1/2   teaspoon pepper
1/2 teaspoon ground nutmeg, divided

1/4       teaspoon salt
1      pound pork tenderloin, all visible fat and silver skin removed
1/4   cup apricot all-fruit spread
3      tablespoons orange juice
1      tablespoon olive oil
1      tablespoon honey
1      tablespoon minced fresh ginger
3      to 5 drops hot pepper sauce
4      to 6 ripe but firm apricots, halved and pitted

Directions

Preheat grill to medium-high on direct heat or allow coals to burn down to white ash.

Combine pepper, 1/4 teaspoon nutmeg and salt. Sprinkle seasoning mixture evenly over pork; set aside.

Combine all-fruit spread, orange juice, olive oil, honey, ginger, hot pepper sauce and remaining 1/4 teaspoon nutmeg; stir to blend well.

Measure 3 tablespoons of juice mixture into a microwave-safe liquid measuring cup; set aside.

Place apricot halves in a resealable bag.

Drizzle with 3 tablespoons of the remaining juice mixture.

Seal bag and toss gently to cover apricots evenly; set aside.

Grill pork until meat thermometer registers 155 degrees, turning to brown them evenly, for about 18 to 21 minutes.

During the last 5 to 10 minutes of grilling, brush generously and frequently with remaining juice mixture, covering all sides of the pork evenly.

Just before pork is done, drain the apricots.

Place the apricot halves on the outside edge of the grill, cut-side down.

Grill 2 to 4 minutes or until grill marks are evident and fruit is hot, but not overcooked.

Allow pork to stand, covered, 5 minutes until meat thermometer climbs to 160 degrees.

Heat reserved juice mixture in microwave oven about 30 seconds or until hot.

Cut pork, crosswise into slices about 1/2-inch thick.

Cut apricots into wedges.

Arrange apricot wedges over and around pork.

Drizzle with reserved, heated juice mixture.