1 (10-ounce) jar B & R Farms dried apricot preserves
2 tablespoons lower-sodium soy sauce
1 tablespoon fresh lemon juice
2 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Preheat grill to medium-high heat.
Place preserves in a 2-cup glass measure. Microwave at HIGH 1 minute, stirring after 30 seconds. Stir in soy sauce, juice, and garlic.
Place 3/4 cup apricot mixture in a large zip-top plastic bag; reserve remaining apricot mixture. Add pork to bag, and seal.
Marinate at room temperature for 30 minutes.
Remove pork from bag, and discard marinade.
Thread pork evenly onto 16 (8-inch) skewers. Sprinkle pork evenly with salt and black pepper. Set aside 1/4 cup apricot mixture.
Place pork on a grill rack coated with cooking spray; baste with half of remaining apricot mixture. Grill 3 1/2 minutes. Turn pork over; baste with other half of remaining apricot mixture.
Grill 3 1/2 minutes or until desired degree.
Remove pork from grill. Brush with reserved 1/4 cup apricot mixture.