Why recepie famous for?
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings.
Ingredients
2 mutton tenderloins (about 3/4 pound each), trimmed and silver skin removed1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil
12 dried figs, halved
12 cherry tomatoes
1/2 cup crumbled blue cheese
4 fresh basil leaves, thinly sliced
Instructions
Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.
On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
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