An Inspired Cook

I don’t remember a summer in recent years when I’ve done so much grilling.  Good thing I love to grill because my indoor kitchen has been under construction all summer long.  I’ve been making the most of it while trying out new recipes. These apricot glazed pork kabobs may be one of the tastiest meals we’ve had all summer.  It’s a simple kabob with cubed pork loin and thick sliced bacon.  Thick cut bacon is a must or it will char way beyond the crispy caramelized end bits that make this so tasty.  I bought a pork loin and sliced it into pork steaks that I could put up in the freezer.  Depending on size 2 – 3 thick sliced pork loin steaks plus 4 thick slices of bacon will make plenty for two people.  Add some grilled corn, onions, zucchini, or red pepper on the side to complete the meal.  Or if you prefer grilled peaches, plums or pineapple also taste great alongside apricot glazed pork.

This recipe is an adaptation from Closet Cooking’s “Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin”.  I chose to make kabobs for the purpose of cutting the recipe down for just Joe and I.  Also, Kevin from Closet Cooking roasted his tenderloin in the oven rather than grilling it.  I also love the way the bacon chars and caramelizes on the grill to give it a taste that enhances the flavors that come from the rub and apricot glaze.  With my pork in the background, I have made a rub of 1 part creole seasoning with 2 parts brown sugar.  Mix together with a fork until it’s thoroughly mixed and appears crumbly.

And now for the glaze .  . .  3 parts apricot preserves to 1 part dijon mustard.  Stir it together until it is well mixed.  Simple and easy!

These days I’m all about limiting clean-up.  A sheet of aluminum foil on a baking sheet will make less mess.  I’m not saying you don’t need to wash the pan, only that it will be easier to clean.  Cut the pork into approximately 1 inch cubes and slice 1 inch pieces of thick cut bacon.  Skewer your pork with a bacon square in between each piece.

Sprinkle the brown sugar and creole seasoning rub over the pork kabobs.  Try to sprinkle on all sides , it helps to caramelize the pork and bacon as it grills.

Heat the grill to 400 degrees.  Set the kabobs on the grill and turn the kabobs every 4 – 5 minutes.  Takes about 15 – 18 minutes total grill time.

Almost done, you want the bacon to crisp and char around the edges but not burn.




Now, decision time.  You can brush the apricot glaze on the pork for a minute or two before pulling it off the grill or you can brush it on the warm pork just as it comes off the grill.  And if you have any leftover sauce, it’s great for dipping.




Yes, that really is a paper plate!  I love my dishes and hope to never have to use these other than a picnic again!  But in just a few days I will have my kitchen all put together, sink in place and I will serve my meals on real dishes!




Grilled Pork Kabobs with an Apricot Glaze (Inspired and Adapted from Closet Cooking)

1/2 lb Pork Loin cut into 1 inch cubes
4 Slices of Thick Cut Bacon, cut into 1 inch pieces
1 tablespoon Creole Seasoning, (I used Tony Chachere’s brand)
2 tablespoons Brown Sugar
3 tablespoons Apricot Preserves
1 tablespoon Dijon Mustard

Combine creole seasoning and brown sugar.  Mix well until the rub appears crumbly.  Set aside.  In another small bowl combine apricot preserves and dijon mustard.  Mix well and set aside.

Skewer pork cubes and bacon pieces alternately.  Sprinkle pork with creole seasoning and brown sugar rub on all sides.  Place pork skewers on a preheated grill at 400 degrees.  Turn pork every 4 – 5 minutes.  Bacon will appear to char on the ends, if it starts to burn, turn down the heat.  Pork should be cooked through in 15 – 18 minutes.  Brush apricot glaze over pork during the last 2 minutes of grilling or immediately after you take it off the grill. Any leftover glaze can be used for dipping.

Any leftover Creole/Brown Sugar rub can be saved in a zip lock bag for future use.

Makes 2 servings.