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Grilled Pork and Fig Kebabs

1 lb Pork tenderloin
2 tb Honey
2 tb Dijon mustard
2 tb Seasoned rice vinegar
2 tb Unsweetened orange juice
1 Clove garlic, minced
8 lg Fresh figs, halved lengthwise (3/4 pound)
Vegetable cooking spray


Trim fat from pork, and cut crosswise into 16 slices.

Combine honey and next 4 ingredients in a shallow, nonmetal dish; add pork, turning to coat. Cover and marinate in refrigerator for 30 minutes.

Remove pork from the marinade, reserving marinade. Thread 4 pork slices onto each of 4 (8-inch) skewers. Thread 4 fig halves lengthwise onto each of another 4 (8-inch) skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals. Place pork skewers on rack, and cook 4 minutes, basting occasionally with reserved marinade. Turn pork skewers over, and place fig skewers, cut sides up, on rack; cook 4 minutes or until pork is done and figs are thoroughly heated, basting occasionally with reserved marinade. Yield: 4 servings (serving size: 1 pork skewer and 1 fig skewer).


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