Grilled Pork And Fig Kabobs Recipe - Cooking Index
Grilled Pork And Fig Kabobs Recipe - Cooking Index
| 1 lb | 454g / 16oz | Pork tenderloin |
| 2 tablespoons | 30ml | Honey |
| 2 tablespoons | 30ml | Dijon mustard |
| 2 tablespoons | 30ml | Seasoned rice vinegar |
| 2 tablespoons | 30ml | Unsweetened orange juice |
| 1 | Garlic - minced | |
| 8 | Fresh figs - halved (large) | |
| 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.
Source:
GRILLIN' and CHILLIN' SHOW #GR3608
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