Ingredients
15  slices bacon
1-1/2  pounds pork tenderloin (2 pork tenderloins)
1  medium shallot, finely chopped
2  tablespoons butter
2/3  cup coarsely snipped dried apricots
1/3  cup apricot vinegar, other light-colored fruit-flavored vinegar or champagne vinegar
2  teaspoons finely shredded orange peel
  Dash ground allspice
  Dash pepper
1/4  cup Grand Marnier, other orange liqueur or orange juice
1/2  cup maple syrup
 

Directions
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 until a thermometer inserted into meat registers 160 degree 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 until 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.

 
Source:  Better Homes & Gardens