Ingredients
3/4 cup barbecue sauce1/2 cup pineapple juice1/4 cup honey mustard1/4 cup packed brown sugar2 tablespoons soy sauce2 tablespoons olive oil1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes5 medium unpeeled tart apples
Preparation
In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour.
Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers.
Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender.
