Apricot Glazed Pork Kabobs

1. Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.

2. Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.

3. Heat remaining apricot sauce to boiling and serve alongside kabobs.

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Nutrient	Quantity
Total fats	45.8689 g
Protein	103.0548 g
Carbohydrates	8.0347 g
Energy	874.4683 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2588 g
Water	320.7456 g
Aspartic acid	10.0543 g
Calcium, Ca	157.8934 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1224 g
Fiber, total dietary	2.81 g
Niacin	37.9973 mg
Hydroxyproline	0.2493 g
Vitamin A, RAE	5.4333 g
Fatty acids, total trans-polyenoic	0.0907 g
Arginine	7.2935 g
Riboflavin	0.992 mg
Fatty acids, total polyunsaturated 15:0	0.0091 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1451 g
Fatty acids, total saturated 20:1	0.2333 g
Glutamic acid	16.7924 g
Sodium, Na	239.9305 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7959 g
Total lipid (fat)	45.8689 g
Manganese, Mn	0.4711 mg
Proline	4.1928 g
Fatty acids, total saturated 16:0	8.1931 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.3683 g
Choline, total	262.3153 mg
Fatty acids, total polyunsaturated 18:1 t	0.1995 g
Sugars, total	0.017 g
Serine	4.5168 g
Fatty acids, total saturated 10:0	0.0136 g
Fatty acids, total saturated 18:0	4.2552 g
Fatty acids, total saturated 20:4 undifferentiated	0.2312 g
Vitamin B-6	3.3375 mg
Selenium, Se	150.0607 g
Ash	5.905 g
Vitamin D	81.6002 IU
Fatty acids, total saturated 18:1 undifferentiated	17.9322 g
Pantothenic acid	3.5059 mg
Phenylalanine	4.3908 g
Copper, Cu	0.7416 mg
Betaine	14.0534 mg
Thiamin	3.4088 mg
Retinol	4.5333 g
Methionine	2.8693 g
Iron, Fe	3.0257 mg
Carbohydrate, by difference	8.0347 g
Phosphorus, P	1250.4757 mg
Folate, total	29.51 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0907 g
Tocopherol, gamma	0.1813 mg
Alanine	6.0143 g
Cholesterol	303.734 mg
Valine	5.4037 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0136 g
Fatty acids, total saturated 18:2 undifferentiated	9.6563 g
Glycine	4.7683 g
Fatty acids, total saturated 14:0	0.4351 g
Zinc, Zn	8.4221 mg
Isoleucine	5.0356 g
Tocopherol, delta	0.0907 mg
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	10.2935 g
Fatty acids, total saturated 14:1	0.0045 g
Leucine	8.7331 g
Tocotrienol, alpha	0.0453 mg
Vitamin A, IU	38.2334 IU
Folate, DFE	29.51 g
Tryptophan	1.1462 g
Vitamin C, total ascorbic acid	0.05 mg
Phytosterols	0.15 mg
Fatty acids, total polyunsaturated 18:1 c	12.3624 g
Fatty acids, total saturated 20:0	0.0408 g
Tyrosine	3.9413 g
Vitamin B-12	2.4027 g
Vitamin K (phylloquinone)	0.001 g
Fatty acids, total saturated	13.1253 g
Histidine	4.378 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0045 g
Fatty acids, total monounsaturated	18.9716 g
Threonine	4.6104 g
Folate, food	29.51 g
Fatty acids, total polyunsaturated 17:0	0.0725 g
Vitamin D (D2 + D3)	1.8133 g
Vitamin D3 (cholecalciferol)	1.8133 g
Vitamin E (alpha-tocopherol)	0.5919 mg
Fatty acids, total trans	0.2901 g
Fatty acids, total trans-monoenoic	0.1995 g
Magnesium, Mg	147.0969 mg
Lysine	9.2341 g
Potassium, K	1819.2872 mg
Cystine	1.2369 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Butter	2 tablespoons	171	7.857	14.4
pork loin	1 lb	702.6683	0	31.4614
apricot preserve	1 jar	0	0	0
orange liqueur juice	4 tablespoons	0	0	0