Fig-Glazed Pork and Okra Kabobs

Fig-Glazed Pork and Okra Kabobs
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  1. 2⁄3 cup fig preserves
  2. 2 tablespoons water
  3. 2 teaspoons vegetable oil
  4. 1 tablespoon whole-grain mustard
  5. 1⁄2 teaspoon hot sauce
  6. 21⁄4 pounds pork tenderloin, trimmed
  7. 18 small to medium fresh okra, halved lengthwise
  8. 1⁄2 teaspoon salt
  9. 1⁄2 teaspoon ground black pepper
  10. 12 (12-inch) wooden skewers, soaked in water at least 30 minutes
  11. Garnish: salt, ground black pepper
  1. Spray grill rack with nonstick nonflammable grill spray. Preheat grill to medium-high heat (350° to 400°).
  2. In the container of a blender, combine preserves, 2 tablespoons water, and oil. Blend until smooth. Pour into a bowl; stir in mustard and hot sauce.
  3. Cut pork into bite-size pieces. Thread pork and okra evenly onto skewers. Sprinkle with salt and pepper.
  4. Grill skewers until pork is slightly pink in center and okra is lightly browned, approximately 3 minutes per side. Brush one side with fig mixture. Turn skewers, brushed side down; grill 1 minute. Brush remaining side with remaining fig mixture; turn, and grill 1 minute more. Transfer skewers to a serving platter. Sprinkle with additional salt and pepper, if desired.
  1. Look for small to medium okra pods that are bright green in color.
Taste of the South


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