Pork, Apricot and Red-Onion Kebobs

• vegetable oil, for grates
• 14 cup apricot jam
• 18 teaspoon cayenne pepper
• 1 tablespoon water
• coarse salt and pepper, to taste
• 1 lb pork tenderloin
• 8 apricots
• 1 small red onion, cut into 2-inch wedges, layers separated

1. Heat grill to medium: lightly oil grates.
2. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
3. Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low heat until jam is liquified; season with salt and pepper.
4. Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork.
5. Grill kebabs; turning occasionally; brushing with basting sauce, until pork is cooked through and apricots begin to char.

vegetable oil, apricot, cayenne pepper, water, salt, pork tenderloin, apricots, red onion

Taken from www.food.com/recipe/pork-apricot-and-red-onion-kebobs-317129 (may not work)