Balsamic-Glazed Fig & Pork Tenderloin Recipe

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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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5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Grill: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Grill: 10 min.

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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forBalsamic-Glazed Fig & Pork Tenderloin

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MY REVIEW
robbrd User ID: 1292786 268501
Reviewed Jun. 26, 2017

"This was an amazing dinner! Super easy to put the pork chunks and marinade together. 5 minutes of threading the skewers and on the grill they went. The flavor has a hint of sweetness because of the honey. I didn't change a thing. We had it with the grilled stone fruit salad. Delish!!"

MY REVIEW
Appy_Girl User ID: 1132413 266318
Reviewed May. 25, 2017

"Complex flavors at their best. Even the Tomatoes chine in and adding their slightly warmed Juices to the mix. I sliced mine in 1/2 and added them during the last few minutes of grilling. I used an indoor grill pan to prepare this recipe. It is company worthy. Next time I will reduce the amount of Balsamic vinegar and will use Prunes instead of the Figs. This is one Impressive recipe.

Janie
Taste of Home Volunteer Field Editor."

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