INGREDIENTS

  • 3/4 cup canned light unsweetened coconut milk

  • 1/2 cup plain Greek yogurt

  • 1/2 cup smooth peanut butter

  • 1/4 cup fresh lime juice (about 2 limes)

  • 2 teaspoons (packed) light brown sugar

  • 2 garlic cloves

  • 3/4 teaspoon kosher salt plus more for seasoning

  • 1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish

  • 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)

  • 1 pound Pork Tenderloin cut into twenty-four 1' chunks

  • 12 firm ripe Champlain Orchards apricots, halved, pitted (we like Harrowgem)

  • Freshly ground black pepper

  • Lime wedges

  • Chopped peanuts, for garnish (if desired)

INSTRUCTIONS

  1. Purée first 6 ingredients and 3/4 tsp. salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add pork, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).

  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of pork onto skewers, then 1 apricot half. Repeat with 1 more pork piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, pork, and apricots for a total of 12, each holding 2 pieces of pork and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.

  3. Grill skewers on one side until pork is well browned, 3—4 minutes. Turn and grill until other side is well browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until pork is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and drizzle with reserved marinade. Serve with lime wedges and peanuts (if using).

| Adapted from Bon Appetit/ Susan Spungen