1 lb. boneless pork loin, cut into 1 inch cubes
10 oz. jar apricot preserves
4 tbsp. orange liqueur or orange juice
4 tbsp. butter

Stir together apricot preserves, orange liqueur and butter; simmer in a small saucepan until butter is melted. 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 (is using bamboo skewers, soak in water for an hour to prevent burning). Grill over hot coals 10-12 minutes, turning once. Baste often with the marinade. Warm remaining apricot sauce and serve alongside kabobs. Serves 4.