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:
covered percent of daily need
