Pork Tenderloin Orientale

8 pork tenderloins
2 tablespoons ginger
1/2 cup (31/2 ounces) light brown sugar, packed
3 cups apricot nectar
2/3 cup soy sauce
2 tablespoons lime juice

If making kabobs, cut uncooked tenderloin into 11/2 inch slices and thread
half of a tenderloin on each skewer. Combine ginger and brown sugar. Add
apricot nectar, soy sauce and lime juice. Mix well. Place kabobs or whole
tenderloins on broiler and cook slowly. 4 to 5 inches from heat, about 15
minutes on first side until lightly browned. Turn, continue to brown on
second side. Then turn and brush frequently, with apricot mixture until
done, allowing 25 to 30 minutes total cooking time. Serve kabobs
immediately (one per serving) or remove whole tenderloins and carve into
slices about 1/2 inch thick, each tenderloin serving two.



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