Glazed Pork Tenderloin and Fig Kebabs

Pork and figs are a powerful flavor pairing. Serving them on top of salad greens to complete your meal!

Course Main Course

Cuisine American

Keyword Grilling, Pork

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 458kcal

Ingredients

1 tbsp smoked paprika
1/2 tsp fine sea salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1 1/2 pounds pork tenderloin trimmed
1/4 cup balsamic vinegar
3 tbsp honey
1 tbsp dijon mustard
2 tsp olive oil
12 dried figs halved
1 small red onion
1/2 cup goat cheese crumbles
6 cups leafy greens

Instructions

If using wood skewers, soak in water while other ingredients are prepped. Preheat grill or grill pan to medium-high heat.
Cut the pork tenderloin into 1-inch cubes. Combine the paprika, salt, pepper, onion powder, garlic powder, and cayenne pepper in a small bowl or cup. Add the cubed pork tenderloin to a gallon ziplock bag, then add the spice mixture. Vigorously shake until pork is evenly coated.
Chop the red onion into bite sized chunks. Skewer the pork, onion, and halved figs, alternating so each kebab is evenly filled. Continue until all the cubes of pork have been added. Combine the balsamic vinegar, honey, dijon mustard, and olive oil to create the glaze. Transfer everything to your grilling station.
Grill the kebabs for 8 to 10 minutes, or until pork reaches internal temperature of 145 degrees F. Generously brush with glaze during the last half of cooking, turning each kebab to allow for even cooking.
Allow the kebabs to rest 5 minutes after grilling. Arrange the leafy greens on a serving platter or on individual plates. Sprinkle with goat cheese crumbles and serve immediately.

Notes

In place of goat cheese, bleu cheese or gorgonzola may also be used. If desired, make a fresh batch of the glaze and drizzle lightly over leafy greens as a dressing.

Nutrition