Scrumptious pork and okra kabobs glazed with fig preserves are a cookout hit.
Fig-Glazed Pork and Okra Kabobs
Makes 6 servings
- ⅔ cup fig preserves
- 2 tablespoons water
- 2 teaspoons vegetable oil
- 1 tablespoon whole-grain mustard
- ½ teaspoon hot sauce
- 2¼ pounds pork tenderloin, trimmed
- 18 small to medium fresh okra, halved lengthwise
- 12 (12-inch) wooden skewers, soaked in water at least 30 minutes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: kosher salt, ground black pepper
- Spray a grill rack with cooking spray. Preheat grill to medium-high heat (350° to 400°).
- In the container of a blender, combine preserves, 2 tablespoons water, and oil. Process until smooth. Pour into a bowl; stir in mustard and hot sauce.
- Cut pork into bite-size pieces. Thread pork and okra evenly onto skewers. Sprinkle with salt and pepper.
- Grill skewers until pork is slightly pink in center and okra is lightly browned, about 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. Garnish with salt and pepper, if desired.
KITCHEN TIP: Look for okra pods that are bright green in color.
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