Fig and Pork Brochettes

recipe
Small figs hold together better than larger ones on the grill. It's necessary to cook the figs and pork separately because the delicate fruit cooks more quickly. If using wooden skewers, soak them in water for 30 minutes before threading the pork.

Yield:

6 servings (serving size: 1 pork brochette, 1 fig brochette, and 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 19 %
Fat 6.9 g
Satfat 1.8 g
Monofat 2.9 g
Polyfat 1.4 g
Protein 26 g
Carbohydrate 43.1 g
Fiber 6.7 g
Cholesterol 74 mg
Iron 2.4 mg
Sodium 457 mg
Calcium 80 mg

Ingredients

1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons peanut oil
2 tablespoons hoisin sauce
1 tablespoon minced peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed and cut into 24 (1-inch) cubes
24 small dark-skinned fresh figs, trimmed (such as Black Mission, Celeste, or Brown Turkey)
Cooking spray

Preparation

Combine first 6 ingredients, stirring with a whisk. Reserve 1/4 cup soy sauce mixture; cover and chill.

Combine pork and remaining soy sauce mixture in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours or up to overnight, turning the bag occasionally.

Prepare grill.

Remove pork from bag, reserving marinade. Pour the marinade into a small saucepan, and bring to a boil. Cook 2 minutes. Thread 4 pork pieces onto each of 6 (12-inch) skewers. Thread 4 figs lengthwise onto each of another 6 (12-inch) skewers. Place pork brochettes on grill rack coated with cooking spray; grill for 10 minutes or until tender, turning and basting frequently with cooked marinade. Add fig brochettes to grill during the last 5 minutes of cooking time, turning once.

Place 1/4 cup reserved soy sauce mixture in a small microwave-safe bowl; microwave at high 2 minutes or until thoroughly heated. Serve with brochettes.

Note:

Bruce Aidells,

June 2005
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