Ginger-Orange Pork Skewers

Ingredients

• 0.3 cup spring onion chopped
• 0.5 teaspoon ground ginger 
• 2 teaspoons horseradish prepared
• 0.3 cup orange juice dry
• 1 cup orange marmalade 
• 1.8 lb pork tenderloin cut into 1-inch cubes
• 0.3 teaspoon salt 
• 1 tablespoon vegetable oil 
• 20  frangelico (6 to 8 inch)
• 20  frangelico (6 to 8 inch)

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• aluminum foil
• skewers

Directions

1. In small bowl, mix all ingredients except pork and skewers.
2. Place pork cubes in resealable plastic food-storage bag.
3. Pour half of the marmalade mixture over pork; seal bag. Refrigerate 2 to 3 hours, turning bag occasionally. Refrigerate remaining marmalade mixture to use as dipping sauce.
4. Meanwhile, soak skewers in water 30 minutes to prevent burning.
5. Set oven control to broil. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray.
6. Remove pork from marinade. Discard any remaining marinade. Thread 2 pork cubes on end of each skewer.
7. Place in pan.
8. Broil with tops 4 to 6 inches from heat 5 minutes. Turn skewers; broil about 5 minutes longer or just until pork is no longer pink in center. Meanwhile, heat remaining marmalade mixture in 1-quart saucepan over medium heat, stirring occasionally, until bubbly; use as dipping sauce.