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.)
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.
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.
Remove meat from skewers. Serve immediately with warm sauce. Makes 4 to 6 servings.
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.