Pork and figs work well together; however, not on the same kebab. The figs cook much faster than the pork and what results is mushy, burned up figs and undercooked pork. For this recipe, the fruit and pork are grilled on separate skewers, finally meeting on the plate after they are perfectly cooked. It is absolutely worth the effort.
MAKES: 8 TO 10 KEBABS
INGREDIENTS:
KEBABS:
-
- 2 pork tenderloins (1 to 1½ pounds, or 455 to 680 g each)
- 8 to 10 ripe fresh figs, halved
- Olive oil
- 8 to 10 skewers
MARINADE:
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- ¼ cup (60 ml) olive oil
- Juice of 1 large lemon
- 1 clove of garlic, minced
- 2 teaspoons chopped fresh rosemary
- ¾ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS:
- Combine all the ingredients for the marinade.
- Cut the pork tenderloins into 1½-inch (4 cm) cubes.
- Place the pork cubes into a resealable plastic bag. Pour the marinade over the pork and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 30 minutes to 2 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Thread the marinated pork cubes onto the skewers. Discard any marinade remaining in the bag.
- On a clean surface, halve the figs and skewer 4 or 5 per skewer. Brush the cut side with olive oil right before they go on the grill.
- Place the pork tenderloin kebabs onto the grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until they reach an internal temperature between 140 to 150°F (60 to 66°C).
- Once the pork is cooked to the desired doneness, remove the kebabs from the grill and place onto a clean platter or large cutting board. Tent the kebabs with aluminum foil and let rest for 5 to 10 minutes.
- Add the fig kebabs onto the grill, oiled side down. Cook for 5 to 7 minutes. Check periodically that they are not burning.
- Once the figs are golden brown and softened, remove the kebabs from the grill and serve along with the pork kebabs
