Michael Symon's Pork Souvlaki With Honey Apricots

Ingredients

For the Souvlaki:

• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 1 jalapeno pepper, seeded and minced
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• 2 pounds pork tenderloin, cut into 1 1/2 -2 inch chunks

For the Apricots:

• Juice of 3 limes
• 3/4 cup dry rose or white wine
• 1/4 cup honey
• 1 shallot, minced
• 12 plump dried apricots
• 1 tablespoon chopped fresh mint
• 1 tablespoon pine nuts, toasted
• Greek yogurt, for serving

Directions

1. Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. 
2. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.
3. Soak 12 to 16 wooden skewers in water, at least 20 minutes. 
4. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy, about 12 minutes.
5. Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side.
6. Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.