Balsamic-Glazed Fig & Pork Tenderloin Recipe

5 2 2
Balsamic-Glazed Fig & Pork Tenderloin Recipe
Balsamic-Glazed Fig & Pork Tenderloin Recipe photo by Taste of Home
Publisher Photo

Balsamic-Glazed Fig & Pork Tenderloin Recipe

Read Reviews
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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBalsamic-Glazed Fig & Pork Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image

Similar Recipes