Glazed Pork & Carrot Kebabs

• 12 cup apricot preserves
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh ginger, grated
• 3 carrots, cut into 1-1/2-inch pieces
• 1 14 boneless pork loin, cut into 1-1/2-inch pieces
• 1 tablespoon olive oil
• 12 teaspoon salt
• 12 teaspoon pepper

1. Whisk together the preserves, vinegar, and ginger.
2. Boil the carrots until barely tender, about 5-6 minutes; drain.
3. Thread the carrots and pork onto 6" skewers; place on foil-lined rimmed baking sheet.
4. Brush the kebabs with the 1 tbsp oil and season with salt and pepper.
5. Broil until cooked through, 5-6 minutes, basting with apricot mixture during the last 3 minutes of cooking.
6. Serve with couscous.

apricot preserves, white wine vinegar, fresh ginger, carrots, pork loin, olive oil, salt, pepper

Taken from www.food.com/recipe/glazed-pork-carrot-kebabs-493356 (may not work)