1 (1 pound) pork tenderloin, cut into 3/4-inch cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish
Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning).
Stir together remaining ingredients for basting sauce.
Place kabobs over medium-hot coals and grill, turning to brown evenly, brushing frequently with sauce, about 10 to 12 minutes.