Grilled Pork Kebabs with California Fresh Figs
Charred bell peppers, juicy figs, and tangy pork—these kebabs are sure to please everyone at your next barbecue. Serve with a rice pilaf.
- Marinade1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh orange juice
- 1 clove garlic, minced
- 1 lb pork tenderloin
- 4 large fresh California figs, halved lengthwise
- 1 large orange bell pepper, seeded, cut into 1-inch squares
- 1 large green bell pepper, seeded, cut into 1-inch squares
- 1 red onion, peeled and quartered, separated and cut into large squares
- 4 10-inch skewers
- Vegetable cooking spray
- For marinade, combine honey, mustard, rice vinegar, and orange juice in a shallow, non-reactive dish; stir together. Reserve 1/2 marinade.
- Trim fat from pork and cut crosswise into sixteen slices; add to marinade, turning to coat well. Cover and let stand in refrigerator for at least 30 minutes.
- Remove and drain pork; discarding marinade. Alternating pepper squares, onion squares, pork slices, and fig halves, thread onto four skewers.
- Coat grill or barbecue rack with cooking spray; place over medium-hot coals.
- Arrange skewers on rack and cook 4 minutes, basting occasionally with reserved marinade. Turn, baste, and cook 4 minutes more or until pork is done (165°F) and figs are heated through.
Calories from Fat 42 (14%)
(8%)Total Fat 5g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 46g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.