Instructions: 1. For meat, in a large skillet, partially cook bacon over medium heat. Cut the pork tenderloin into 1-1/2-inch-thick slices. Wrap a slice of bacon around each piece of pork. Thread wrapped meat onto skewers. (Or, if you like, fasten bacon to meat with wooden toothpicks before threading onto skewers.)

2. In a covered grill, arrange medium-hot coals around a drip pan. Test for medium* heat above pan. Place kabobs on the grill rack over drip pan. Lower grill hood and grill for 20 to 22 minutes, turning once, or till a thermometer inserted into meat registers 160 degrees F.

3. Meanwhile, for sauce, in a medium saucepan, cook shallot in butter for 1 minute. Add apricots, vinegar, orange peel, allspice and pepper. Carefully add the Grand Marnier, other liqueur or juice. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or till thickened. Add maple syrup and heat through.

4. Remove meat from skewers. Serve immediately with warm sauce.

Makes 4 to 6 servings.

*Note: To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.