Grilled Pork Skewers with Fresh Figs, Red Onion, and Rosemary Sherry Mustard Marinade
Original pork loin skewers marinated in an aromatic rosemary, sherry, and mustard mixture, threaded with fresh figs and red onion for a balance of savory, herbal, and lightly smoky sweetness from the grill.
Ingredients
- 700 g pork loin (cut into 1.25-inch cubes)
- 8 pieces fresh figs (halved)
- 180 g red onion (cut into thick wedges)
- 60 ml dry sherry (for the marinade)
- 45 ml olive oil (divided)
- 30 g Dijon mustard (for the marinade)
- 8 g fresh rosemary (finely chopped)
- 9 g garlic (finely chopped)
- 15 ml honey (to balance the marinade)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 15 ml balsamic vinegar (for finishing glaze)
- 10 g fresh parsley (chopped, for finishing)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 425 °F / 220 °C.
- 2
2. In a large bowl, mix the dry sherry, 2 tablespoons olive oil, Dijon mustard, fresh rosemary, garlic, honey, salt, and black pepper until a smooth marinade forms.
- 3
3. Add the pork loin to the bowl and toss well to coat every cube with the marinade. Let it rest for 15 minutes in a cool spot while you prepare the remaining ingredients.
- 4
4. Place the red onion in a small bowl and toss it with the remaining 1 tablespoon olive oil so it does not stick to the grill. Halve the fresh figs if not already done.
- 5
5. Thread the skewers alternating pork loin, red onion, and fresh figs, positioning the figs with the cut side facing outward so they caramelize without falling apart.
- 6
6. Clean and lightly oil the grill grates. Place the skewers over medium-high heat, 425 °F / 220 °C, and cook for 12 to 15 minutes, turning every 3 to 4 minutes to brown all sides.
- 7
7. During the last 2 minutes of cooking, brush the skewers with the balsamic vinegar for shine and a sweet-tart finish. Cook until the pork reaches an internal temperature of 145 °F / 63 °C.
- 8
8. Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle with fresh parsley and serve immediately.
Chef tips
To help the figs hold their shape, choose fruit that is firm and not overly ripe. If the fire is too intense, move the skewers to indirect heat to finish cooking without burning the fruit.
Substitutions
You can substitute the sherry with dry white wine or dry cider. If you do not have pork loin, use pork tenderloin. Parsley can be replaced with fresh mint or basil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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