1/2 cup (125 ml) apple jelly

2 tablespoons (30 ml) cider vinegar

1 shallot, chopped

1/2 teaspoon (2.5 ml) cracked black pepper

1 pinch ground nutmeg

In a small saucepan over low heat, or in a microwave oven, gently melt the apple jelly with the vinegar. Add the remaining ingredients. Let cool.

In a glass baking dish or large sealable bag, combine the pork cubes with the marinade. Cover the dish or seal the bag. Refrigerate for 24 hours.

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