We’re all familiar with the classic pork chops and applesauce, but these pork skewers trade the apples for figs for their sweet savory taste.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for the grill
- 2 teaspoons fennel seeds
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 2 bay leaves, torn
- 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
- 1 teaspoon roughly chopped fresh rosemary
- 2 cloves garlic, sliced
- 1 bulb fennel, cored and cut into 1-inch chunks
- 12 mission figs, stemmed and halved
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Juice of 1 lemon
Instructions
- Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.
- Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 473 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 32 g |
| Protein | 37 g |
| Cholesterol | 111 mg |
| Sodium | 973 mg |
Reviews
Made this tonight! Great recipe! Hard to screw up. I have never cooked with fennel or figs before and it came out fine.