Pork Souvlaki with Honeyed Apricots

• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 1 jalapeno pepper, seeded and minced
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• 2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks
• Juice of 3 limes
• 3/4 cup dry rose or white wine
• 1/4 cup honey
• 1 shallot, minced
• 12 plump dried apricots
• 1 tablespoon chopped fresh mint
• 1 tablespoon pine nuts, toasted
• Greek yogurt, for serving

1. Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag.
2. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.
3. Soak 12 to 16 wooden skewers in water, at least 20 minutes.
4. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat.
5. Add the apricots and cook until the mixture is syrupy, about 12 minutes.
6. Preheat a grill or grill pan to medium.
7. Remove the pork from the marinade and thread 2 pieces onto each skewer.
8. Grill until cooked through, 3 to 5 minutes per side.
9. Fold the mint and pine nuts into the apricot mixture.
10. Serve the souvlaki with a dollop of yogurt and the apricot mixture.
11. Photograph by Jim Franco

shallots, garlic, fresh oregano, pepper, lemon, extravirgin olive oil, pork tenderloin, white wine, honey, shallot, apricots, fresh mint, pine nuts, yogurt

Taken from www.foodnetwork.com/recipes/michael-symon/pork-souvlaki-with-honeyed-apricots-recipe.html (may not work)