Title: Grilled Pork and Fig Kebabs
Categories: Meats
Yield: 4 Servings

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

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.