Grilled Pork Tenderloin With Fresh Fig Skewers Recipes

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BALSAMIC-GLAZED FIG & PORK TENDERLOIN

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 12 kabobs.

Number Of Ingredients 16



Balsamic-Glazed Fig & Pork Tenderloin image

Steps:

  • Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.

2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil
12 dried figs, halved
12 cherry tomatoes
1/2 cup crumbled blue cheese
4 fresh basil leaves, thinly sliced

GRILLED MINI PORK SKEWERS

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 13



Grilled Mini Pork Skewers image

Steps:

  • In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
  • Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
  • Pour the remaining marinade into a small saucepan. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
  • Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.

3/4 cup cream sherry, such as Bristol Cream
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes
2 tablespoons extra-virgin olive oil
1/3 cup heavy whipping cream
Nonstick vegetable oil spray
1 Belgian endive spear, separated into 8 to 10 leaves

GRILLED PORK TENDERLOIN

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 4



Grilled Pork Tenderloin image

Steps:

  • Season pork meat with garlic and black pepper, to taste. Baste lightly with olive oil. Place on grill at low heat cook for 20 minutes.

2 pork tenderloins
Garlic, to taste
Pepper, to taste
Olive oil, for basting

GRILLED PORK SKEWERS WITH CHILE SAUCE

Provided by Bobby Flay

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 15



Grilled Pork Skewers with Chile Sauce image

Steps:

  • Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
  • Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
  • Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced

EASY GRILLED PORK TENDERLOIN

"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4



Easy Grilled Pork Tenderloin image

Steps:

  • In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

1/2 cup Italian salad dressing
1/4 cup reduced-sodium soy sauce
1 pork tenderloin (1 pound)
1/2 teaspoon Montreal steak seasoning

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