Rosemary Pork Kebabs with Fennel and Figs

Rosemary Pork Kebabs with Fennel and Figs might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 37g of protein, 28g of fat, and a total of 540 calories. For $3.94 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 206 people found this recipe to be yummy and satisfying. If you have garlic, vegetable oil, red pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an amazing spoonacular score of 85%. Try Cook the Book: Clay-Pot Ginger Pork with Figs and Pickled Fennel, Grilled Bacon Rosemary Pork Tenderloin Kebabs, and Roasted Pork Loin With Rosemary, Garlic And Fennel for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 75 minutes

 

Ingredients:

2 bay leaves, torn

1 bulb fennel, cored and cut into 1-inch chunks

2 teaspoons fennel seeds

12 mission figs, stemmed and halved

1 teaspoon roughly chopped fresh rosemary

2 cloves garlic, sliced

1 tablespoon honey

Juice of 1 lemon

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 pounds pork tenderloin, cut into 1-inch cubes

1/2 teaspoon red pepper flakes

Vegetable oil, for the grill

Equipment:

grill

bowl

skewers

Cooking instruction summary:

Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours. Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving. Photograph by Christopher Testani

 

Step by step:


1. Preheat a grill to medium and brush the grates with vegetable oil.

2. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.

3. Thread the fennel, figs and pork onto eight 10-inch skewers; set aside.

4. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking.

5. Drizzle with olive oil before serving.

6. Photograph by Christopher Testani


Nutrition Information:

Quickview
540k Calories
37g Protein
27g Total Fat
39g Carbs
25% Health Score
Limit These
Calories
540k
27%

Fat
27g
43%

  Saturated Fat
14g
91%

Carbohydrates
39g
13%

  Sugar
28g
32%

Cholesterol
110mg
37%

Sodium
319mg
14%

Get Enough Of These
Protein
37g
75%

Vitamin B1
1mg
118%

Vitamin B6
1mg
77%

Selenium
52µg
75%

Vitamin B3
12mg
62%

Phosphorus
472mg
47%

Vitamin B2
0.68mg
40%

Potassium
1297mg
37%

Fiber
6g
27%

Zinc
3mg
24%

Magnesium
86mg
22%

Manganese
0.43mg
22%

Vitamin B5
2mg
20%

Iron
2mg
17%

Vitamin C
13mg
17%

Copper
0.32mg
16%

Vitamin B12
0.88µg
15%

Vitamin E
2mg
15%

Vitamin K
15µg
14%

Calcium
108mg
11%

Vitamin A
374IU
7%

Folate
26µg
7%

Vitamin D
0.51µg
3%

covered percent of daily need
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