Grilled Pork Tenderloin With Fresh Fig Skewers Recipes

GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS

Grilled Pork Tenderloin with Fresh Fig Skewers image

Provided by Karen Adler

Categories Fruit Pork Backyard BBQ Dinner Fig Rosemary Meat Pork Tenderloin Spring Summer Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 8

Ingredients

One (1 to 1 1/4 pounds) pork tenderloin or center-cut pork filet
2 tablespoons olive oil
Fine kosher or sea salt and freshly ground black pepper to taste
4 long rosemary branches or wooden skewers, soaked in water for at least 15 minutes
12 small ripe figs
4 ounces goat cheese
2 teaspoons honey
1 1/2 teaspoons finely chopped fresh rosemary

Steps:

Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.

GRILLED PORK TENDERLOIN

Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

Ingredients

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Balsamic-Glazed Fig & Pork Tenderloin image

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Appetizers Dinner

Time 45m

Yield 12 kabobs.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil
12 dried figs, halved
12 cherry tomatoes
1/2 cup crumbled blue cheese
4 fresh basil leaves, thinly sliced

Steps:

Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.

PORK TENDERLOIN AND FIG KEBABS

Pork Tenderloin and Fig Kebabs image

Make and share this Pork Tenderloin and Fig Kebabs recipe from Food.com.

Provided by Rita1652

Categories Fruit

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pork tenderloin, cut into 1 inch pieces
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons seasoned rice vinegar
2 tablespoons orange juice
1 tablespoon olive oil
2 garlic cloves, minced
8 large fresh figs, cut inhalve or 16 small figs, whole

Steps:

Combine honey, Dijon Mustard, worcestershire sauce, vinegar, orange juice, olive oil and garlic in a resealable bag. Add tenderloin pieces and let sit for 30 minutes.
Alternately thread tenderloin pieces and figs onto skewers. Place on preheated grill and cook for about 8 minutes turning every two minutes, or until done.

Nutrition Facts : Calories 324.1, Fat 10.2, SaturatedFat 2.7, Cholesterol 74.8, Sodium 183.3, Carbohydrate 35.9, Fiber 4, Sugar 30.7, Protein 24.7

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