Ingredients
2 pounds boneless pork loin roast, cubed1 large green pepper, cut into 1-inch pieces1 sweet onion, cut into 1-inch pieces18 medium fresh mushrooms18 fresh sweet cherries, pitted18 pineapple chunks1/2 cup apricot preserves1/2 cup packed brown sugar2 tablespoons butter, melted1 tablespoon unsweetened pineapple juice1/4 to 1/2 teaspoon ground clovesHot cooked rice
Preparation
Line a 15x10x1-in. baking pan with foil and grease the foil. On six metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, mushrooms, cherries and pineapple. Place in prepared pan.
In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Spoon half of the sauce over kabobs.
Bake at 375° for 20-30 minutes or until meat is tender, turning halfway. Baste occasionally with remaining sauce during the last 10 minutes of baking. Let stand 5 minutes before serving; serve with rice.
