Dinner recipes - Glazed Pork and Carrot Kebabs

Glazed Pork and Carrot Kebabs

Ingredients

• Kosher salt and pepper
• 3 medium carrots
• 1 c. couscous
• 2 tbsp. olive oil
• 2 scallions
• ½ c. apricot preserves
• 2 tbsp. white wine vinegar
• 1 tbsp. grated fresh ginger
• 1¼ lb. Boneless pork loin
• 8 Skewers

Directions

1. Bring a medium saucepan of water to a boil. Add 2 teaspoons salt, then the carrots, and cook until barely tender, 5 to 6 minutes; drain.
2. Meanwhile, prepare the couscous according to package directions. Fluff with a fork and toss with 1 tablespoon oil and 1/2 teaspoon each salt and pepper; fold in the scallions. Set aside.
3. Heat broiler. Line a broiler-proof rimmed baking sheet with foil. In a small bowl, whisk together the apricot preserves, vinegar, and ginger.
4. Thread the pork and carrots onto the skewers. Brush with 1 Tbsp oil and season with 1/2 teaspoon each salt and pepper. Place on the prepared pan and broil until cooked through, 5 to 6 minutes, basting with the apricot mixture during the last 3 minutes of cooking. Serve with the couscous and any remaining sauce.