| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| 2 | T | Honey |
| 2 | T | Dijon mustard |
| 2 | T | Seasoned rice vinegar |
| 2 | T | Unsweetened orange juice |
| 1 | Clove garlic, minced | |
| 8 | Fresh figs, halved | |
| lengthwise 3/4 pound | ||
| Vegetable cooking spray |
INSTRUCTIONS
Trim fat from pork, and cut crosswise into 16 slices. Combine honey and next 4 ingredients in a shallow, nonmetal dish; add pork, turning to coat. Cover and marinate in refrigerator for 30 minutes. Remove pork from the marinade, reserving marinade. Thread 4 pork slices onto each of 4 (8-inch) skewers. Thread 4 fig halves lengthwise onto each of another 4 (8-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place pork skewers on rack, and cook 4 minutes, basting occasionally with reserved marinade. Turn pork skewers over, and place fig skewers, cut sides up, on rack; cook 4 minutes or until pork is done and figs are thoroughly heated, basting occasionally with reserved marinade. Yield: 4 servings (serving size: 1 pork skewer and 1 fig skewer). Per serving: 253 Calories; 5g Fat (16% calories from fat); 25g Protein; 30g Carbohydrate; 74mg Cholesterol; 152mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 131 Posted to MC-Recipe Digest V1 #419 by [email protected] on Jan 28, 1997.
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