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Balsamic-Glazed Fig & Pork Tenderloin Recipe
Balsamic-Glazed Fig & Pork Tenderloin Recipe photo by Taste of Home
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Balsamic-Glazed Fig & Pork Tenderloin Recipe

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I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
TOTAL TIME: Prep: 35 min. Grill: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Grill: 10 min.
MAKES: 12 servings

Ingredients

  • 2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 12 dried figs, halved
  • 12 cherry tomatoes
  • 1/2 cup crumbled blue cheese
  • 4 fresh basil leaves, thinly sliced

Nutritional Facts

1 kabob: 139 calories, 4g fat (2g saturated fat), 35mg cholesterol, 306mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 13g protein.

Directions

  1. Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.
  2. On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
  3. Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter, and sprinkle lightly with blue cheese and basil. Yield: 12 kabobs.
Originally published as Balsamic-Glazed Fig & Pork Tenderloin in Taste of Home June/July 2017

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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