Pork Tenderloin and Fig Kebabs
Elevate your grilling game with these irresistible Pork Tenderloin and Fig Kebabs—a perfect balance of savory, sweet, and aromatic flavors ideal for any outdoor gathering or elegant dinner. Tender cubes of pork are marinated in a luscious blend of olive oil, balsamic vinegar, honey, garlic, and fresh rosemary, infusing each bite with rich, herbaceous flavor. Juicy figs and caramelized red onions adorn the skewers, creating a stunning medley of textures and natural sweetness that pairs beautifully with the succulent grilled pork. Quick to prep and cook, this recipe is a time-saver while still delivering a gourmet feel. Ideal for summer barbecues or cozy fall evenings, these kebabs are best served warm alongside a simple side salad or rustic crusty bread for a meal to remember. Perfect for fans of easy grilling recipes, this dish is sure to impress foodies and home chefs alike!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 12 whole Figs (fresh or dried)
- 1 large Red onion
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- 2 cloves Garlic cloves (minced)
- 1 tsp Fresh rosemary (finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 skewers Wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the pork tenderloin into 1-inch cubes and set aside.
If using fresh figs, cut them in half. For dried figs, soak them in warm water for 10 minutes, then drain and pat dry.
Peel and cut the red onion into 1-inch pieces, separating the layers into individual sections.
In a large mixing bowl, combine olive oil, balsamic vinegar, honey, minced garlic, fresh rosemary, salt, and black pepper to create the marinade. Whisk well.
Add the pork cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for 30 minutes to 1 hour.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated pork, figs, and red onion pieces onto the soaked skewers, alternating them to create a balanced presentation.
Grill the kebabs for 10-15 minutes, turning occasionally, until the pork is cooked through and has a slight char. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F (63°C).
Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Serve the kebabs warm as a main dish, paired with a side salad or crusty bread.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 125.9 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 303 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3830 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
