Garlic Mustard Pork Skewers with Peach Apricot Chutney

For Chutney:

• In a medium sauce pan over medium heat, stir together brown sugar, vinegar, garlic, ginger and cinnamon.
• Add the peaches, apricots, onions and thyme.
• Bring mixture to a boil over medium heat; reduce heat.
• Cover and boil gently for 10 minutes.
• Uncover and boil 5 minutes more until chutney begins to thicken.
• Cool and transfer to a serving bowl.

For Pork:

• Soak twenty 6 inch skewers in water for 30 minutes before grilling.
• Slice loin filet into twenty, half inch slices. Drain skewers, thread pork strips, accordion style, onto wooden skewers.
• Preheat grill to medium heat. Place the skewers on the rack and grill for 7-9 minutes or until pork is slightly pink in the center, turning once.
• Arrange on a tray with chutney and serve as an appetizer.