Balsamic-Glazed Fig & Pork Tenderloin
TOTAL TIME: Prep: 35 min. Grill: 10 min.
YIELD: 12 kabobs.
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
Ingredients
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1-1/2 pounds pork tenderloin, trimmed
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1 tablespoon smoked paprika
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon white pepper
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1/4 teaspoon cayenne pepper
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1/4 cup balsamic vinegar
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3 tablespoons honey
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1 tablespoon Dijon mustard
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2 teaspoons olive oil
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12 dried figs, halved
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12 cherry tomatoes
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1/2 cup crumbled blue cheese
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4 fresh basil leaves, thinly sliced
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Hot cooked rice, optional
Directions
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1.
Cut pork into 1-in. cubes. Combine next 7 ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make glaze by whisking vinegar, honey, mustard and oil. Set aside.
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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.
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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. If desired, serve with rice.
Nutrition Facts
1 kabob: 139 calories, 4g fat (2g saturated fat), 35mg cholesterol, 306mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 13g protein.
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