For the Orange Balsamic Glaze
- 1 cup orange juice
- 1/4 cup balsamic vinegar
- 1/2 teaspoon kosher salt
- 1–3 teaspoons freshly ground black pepper
For the Skewers
- 2 pounds pork tenderloin, silver skin removed
- 3 granny smith apples
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
To make the Orange Balsamic Glaze
- In a small sauce pan, heat orange juice, vinegar, salt and the black pepper. Note: this glaze is very strong and peppery if you use 3 teaspoons of pepper, so go by your preference. Bring to a boil and put on a fast simmer for about 20 minutes or until the sauce has been reduced by half. Pour through a fine sieve to filter out the pepper granules and set aside.
To make the Skewers
- If using wooden skewers, soak six 12-inch skewers in water for an hour.
- Cut the tenderloin into 24 one-inch cubes
- Core the apples then cut in half then each half in half. Turn each piece and cut in half the opposite way to yield 8 chunks each instead of 8 slices each, total 24 chunks.
- In a medium bowl, combine pork cubes, apple chunks, olive oil, salt and pepper. Mix to coat.
- Thread the pork and apples onto the skewers (I put 4 of each onto each skewer) and grill over a medium hot grill for 5-8 minutes turning often. You want the pork to be pink but not raw and the apples to still have a bit of crunch. If you insert a probe thermometer into a piece of pork, it should read 140 degrees F.
- During the last minute of cooking, brush with the glaze but be careful not to burn.
- To serve, brush the skewers with extra glaze and serve.