HealthNotes

Grilled Pork Kebabs with California Fresh Figs

• From: California Fig Advisory Board

Ingredients

• 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

Charred bell peppers, juicy figs, and tangy pork—these kebabs are sure to please everyone at your next barbecue. Serve with a rice pilaf.

Directions

• 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.