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
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.
HOLLY CLEGG
Perfect for Mother's Day! My Glazed Pork Tenderloin recipe is the absolute best-ever pork tenderloin marinade recipe and it's one of my favorites using fig preserves! Whether I have been out of town or just need a really quick dinner, easy pork tenderloin recipes make a quick dinner choice. Whenever I've served this easy pork loin recipe for a casual company dinner, my friends tasted it and thought I had marinated the meat for hours! However, it only had time to sit in the refrigerator for 25 minutes due to my flight delay. I think my fig pork tenderloin recipe infuses the meat with such great flavor. For more easy and delicious recipes from Holly Clegg, click here! This recipe is from the KITCHEN 101 cookbook by The Healthy Cooking Blog.
Provided by By Holly Clegg | May 8, 2018 6:40 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- 1 In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted. 2 Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade. 3 Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.
GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS
Provided by Karen Adler
Categories Fruit Pork Backyard BBQ Dinner Fig Rosemary Meat Pork Tenderloin Spring Summer Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
- Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
- Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
- At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
- Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
- To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
GRILLED PORK TENDERLOIN MEDALLIONS
Pork Tenderloin cut into medallions, wrapped in bacon and seasoned with rosemary & dijon mustard. Prep them and make them right away, or cover and refrigerate for up to 24 hours before grilling.
Provided by StreetChef
Categories Pork
Time 31m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tenderloin into 6 rounds.
- wrap bacon around each.
- Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
- Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
- Cover and refrigerate up to 24 hours.
- Mix mustard, vinegar, oil, salt & pepper.
- Brush on flat side of pork.
- Grill on med-high for 16-18 minutes.
Nutrition Facts : Calories 167.5, Fat 16.5, SaturatedFat 5.3, Cholesterol 23.1, Sodium 408.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4
GRILLED FRESH FIGS ON ROSEMARY SKEWERS
This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.
Provided by William Uncle Bill
Categories Dessert
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
- Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
- Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
- Drain the stems and pat them dry with paper towelling.
- Skewer 2 fig halves crosswise on each rosemary stem.
- Arrange the skewers on a plate with the cut sides of the figs facing up.
- In a small bowl, mix together honey and lemon juice.
- Brush the honey/lemon mixture over the cut side of the figs.
- Preheat the broiler or grill to medium-high.
- Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
- Sprinkle evenly with the reserved rosemary leaves and some black pepper.
- Serve on the skewers while still hot.
Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6
GRILLED PORK SHISH KABOBS
A simple, excellent recipe for grilled pork tenderloin kebabs. Learn our tips and tricks for flavorful and tender, crowd pleasing shish kabobs.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 4h10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
- Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
- Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.
Nutrition Facts : Calories 209 kcal, Carbohydrate 1 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 510 mg, ServingSize 1 serving
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- As I mentioned before, pork tenderloin is a very lean cut of pork, so with little to no fat the pork can run the risk of being dry if you overcook it. To prepare the tenderloin, slice it into thin strips. This will ensure quick cooking and more surface area for the marinade to work its magic.
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- If using wood skewers, soak in water while other ingredients are prepped. Preheat grill or grill pan to medium-high heat.
- Cut the pork tenderloin into 1-inch cubes. Combine the paprika, salt, pepper, onion powder, garlic powder, and cayenne pepper in a small bowl or cup. Add the cubed pork tenderloin to a gallon ziplock bag, then add the spice mixture. Vigorously shake until pork is evenly coated.
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