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
- 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
- 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.
1 kabob: 139 calories, 4g fat (2g saturated fat), 35mg cholesterol, 306mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 13g protein.