Balsamic-Glazed Fig & Pork Tenderloin

Yield

4

Cooking time

45 min
3

How to make a sweet and smoky recipe using fig and pork? This balsamic-glazed fig & pork tenderloin recipe teaches you how to make a unique dish with exceptional taste. This recipe allows you to make 12 kabobs and total cooking time needed is 45 minutes.
 
 
1) First of all, pork needs to be cut into one-inch cubes.
2) Paprika, salt, pepper, onion powder, garlic powder, white pepper and cayenne pepper need to be combined.
3) The mixture needs to be rubbed over pork.
4) The next step is to refrigerate the pork after having covered and it should be kept there until ready to grill.
5) Oil, mustard, honey and vinegar need to be whisked to make a glaze before setting aside.
6) Fig halves and pork cubes must be threaded over wooden-skewers that are water-soaked.
7) It should be grilled covered on a greased rack for 8 to 10 minutes and the heat has to be kept over medium direct high. You have to turn in an occasional manner. (You can stop when a thermometer reads 145 Degree Celsius)
8) After 4 to 5 minutes of grilling, glaze has to be brushed on cooked surfaces frequently.
9) The skewers must be allowed to stand for 5 minutes prior to adding a tomato each.
10) After transferring on a serving platter, basil and blue cheese have to be sprinkled lightly.

How to make a sweet and smoky recipe using fig and pork? This balsamic-glazed fig & pork tenderloin recipe teaches you how to make a unique dish with exceptional taste. This recipe allows you to make ...

Ingredients

  • Salt – 1 teaspoon.
  • Cayenne pepper – 1/4 teaspoon.
  • Pork tenderloins – 2 nos. (You need to trim them and the silver skin has to be removed)
  • Smoked paprika – 1 tablespoon.
  • Garlic powder – 1/2 teaspoon.
  • Pepper – 1 teaspoon.
  • Onion powder – 1 teaspoon.
  • White pepper – 1/2 teaspoon.
  • Fresh basil leaves – 4 nos. (Thinly sliced)
  • Balsamic vinegar – 1/4 cup.
  • Crumbled blue cheese – 1/2 cup.
  • Honey – 3 tablespoons.
  • Cherry tomatoes – 12 nos.
  • Dijon mustard – 1 tablespoon.
  • Dried figs – 12 nos. (Halved)
  • Olive oil – 2 teaspoons.
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