| 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 igor@digex.net on Jan 28,
1997.
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