Ingredients
40  to 48 six-inch wooden skewers
1/2  cup packed brown sugar
1/2  cup white wine vinegar
1  small clove garlic, minced
1/2  teaspoon grated fresh ginger
1/4  teaspoon ground cinnamon
2  cups peeled, cored, and chopped tart cooking apples (about 2 medium apples)
1/2  cup snipped dried apricots
1/4  cup chopped onion
1/2  teaspoon dried thyme, crushed
3  tablespoons apple juice
2  tablespoons Dijon-style mustard
1/2  teaspoon dried thyme, crushed
1-1/4  pounds boneless pork loin 

Directions
1. Soak wooden skewers in water at least 1 hour before broiling or grilling. 

2. For chutney, stir together brown sugar, vinegar, garlic, ginger and cinnamon in a medium saucepan. Add apples, apricots, onion, and 1/2 teaspoon thyme. Cover and bring to boiling over medium heat. Reduce heat and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until desired consistency. (A small amount of liquid should remain.) Remove from heat. Cool slightly. To serve, transfer to a serving bowl. Or to store, transfer to a container with a lid; cover and chill up to 2 days; let stand at room temperature for 30 minutes before serving. 

3. Meanwhile, stir together apple juice, mustard, and 1/2 teaspoon thyme in a small bowl; set aside. Cut pork across the grain into thin slices, then cut slices into strips about 1 inch wide. Loosely thread each pork strip accordion-style onto two side-by-side wooden skewers. Lightly brush mustard mixture on all sides of pork. Place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until cooked through, turning once. (Or, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 7 to 8 minutes or until cooked through, turning once.) 

4. To serve, transfer skewers to a serving platter; serve with chutney. Makes 20 to 24 appetizer servings.

Source:  Better Homes & Gardens