| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin |
| 2 |
tb |
Honey |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Seasoned rice vinegar |
| 2 |
tb |
Unsweetened orange juice |
| 1 |
|
Clove garlic, minced |
| 8 |
lg |
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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