Pork and Sweet Potato Kabobs

 

1/3

cup orange marmalade

1

teaspoon finely chopped fresh rosemary leaves

1/4

teaspoon salt

1/2

lb dark-orange sweet potatoes, peeled, cut into 8 pieces

2

tablespoons water

1/2

lb pork tenderloin, cut into 1-inch pieces

1

small zucchini, cut into 8 slices

• 1 Heat gas or charcoal grill. In 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
• 2 In 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes; rinse with cold water.
• 3 On each of four 10- to 12-inch metal skewers, carefully thread pork, sweet potatoes and zucchini (with cut side facing out) alternately, leaving 1/4-inch space between each piece.
• 4 Place kabobs on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once and brushing with marmalade glaze during last 3 minutes, until pork is no pink in center.