Grilled Pork Tenderloin With Fresh Fig Skewers

1. 1

   Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.

2. 2

   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.

3. 3

   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 140u00b0F for medium and the meat is juicy and slightly pink in the center.

4. 4

   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.

5. 5

   Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.