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Pork Kabobs with Thai Peanut Dipping Sauce

Have a few apple sauce in your pantrythen you have the makings for a delcious dinner?  Fabulous in a wrap the next day, topping to a vermicelli salad or simply on their own, these kabobs are fast and phenomenal with the apple sauce marinade allowing the kabobs to caramelize under the broiler. Thai Peanut Dipping Sauce is equally easy to make and has that flavour every family member will love.

Pork Kabobs:

1 large pork tenderloin, trimmed (1-1/2 lb or 675g)

1 x 113 g Mott's Fruitsations Unsweetened Apple fruit snack (approx. 1/3 cup or 75 mL)

1 clove garlic, minced

1 tbsp (15 mL) vegetable oil

2 tbsp (30 mL) light soy sauce

1 tsp (5 mL) dry mustard powder (or substitute)

1tbsp (15 mL) Dijon mustard

1 tsp (5 mL) lemon juice

6 bamboo (soaked in water) or stainless steel skewers

Thai Peanut Dipping Sauce:

1 x 113 g Mott's Fruitsations Unsweetened Apple fruit snack (approx. 1/3 cup or 75 mL)

2 tbsp (30 mL) smooth peanut butter

1/2 tsp (2 mL) each: curry powder and lemon juice

Pork Kabobs: Cut pork tenderloin into even 1/2-inch x 1/2-inch cubes, set aside.

In a medium bowl, combine Mott's Fruitsations, garlic, vegetable oil, soy sauce, mustard and lemon juice; add pork tenderloin and marinate for 30 minutes to 8 hours in the refrigerator.

Place oven rack to lower level and preheat oven to 375ºF (190ºC).

Thread cubes onto skewers, shaking off excess marinade and place onto a foil-lined baking sheet. Bake for 8-10 minutes each side or until kabobs reach an internal temperature of 165ºF (74ºC). Serve immediately with Mott's Fruitsations Thai Peanut Dipping Sauce, Jasmine rice and Asian coleslaw.

Thai Peanut Dipping Sauce:

Place all ingredients in a small saucepan, heat over medium heat and whisk constantly just until ingredients are combined, transfer to serving dish.

Options: 

Dilute with chicken broth to make a delicious salad dressing.

Spice it up: add 1 tsp (5 mL) garlic chili sauce  and 1 tbsp (15 mL) freshly chopped cilantro