Grilled Pork Kebabs with California Fresh Figs

Today I bought some fresh California Figs they had on sale today to go with

the boneless pork tenderloins I had taken out for dinner. When I saw this recipe I just had to try it. I am happy to report it was simply wonderful!! I paired it with homemade fried rice. Let’s just say it was so good that we do not have any leftovers!!From California Fresh Fig Growers Association

Ingredients:

1/4 cup honey

1/4 cup Dijon mustard

1/4 cup seasoned rice vinegar

1/4 cup fresh orange juice

1 clove garlic, minced

1 pound pork tenderloin

4 large fresh figs, halved lengthwise

1 large orange bell pepper, seeded and cut into 1- inch squares

1 large yellow bell pepper, seeded and cut into 1- inch squares

1 red onion; peeled quartered, separated and cut in large squares

Vegetable cooking spray

Directions:

For marinade, combine honey and next 4 ingredients in a shallow, nonreactive dish; stir together. Reserve 1/2 marinade. Trim fat from pork and cut crosswise into 16 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 and onion squares, pork slices, and fig halves, thread onto four 10- or 12-inch 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, cook and baste 4 minutes more or until pork is done (165°F) and figs are heated through.

NUTRITION FACTS (per serving)

Calories 260 (16% from Fat); Total Fat5g; Saturated Fat 1.5g; Mono Fat 2g; Poly Fat 1g;
Sodium 400mg; Potassium 717g; Cholesterol 75mg; Protein 26g; Carbohydrate 31g; Sugar 23g; Dietary Fiber 4g; Vitamin A 1199; Vitamin C 83; Calcium 53; Iron 2.