Grilled Pork Skewers with Fresh Figs, Red Onion, and Rosemary Mustard Cider Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, whisk together the apple cider, Dijon mustard, 2 tablespoons olive oil, garlic, fresh rosemary, honey, salt, black pepper, and apple cider vinegar until the marinade is well combined.

3. 3

   Add the pork loin cubes to the bowl and toss well to coat evenly. Marinate for 15 minutes under refrigeration.

4. 4

   Cut the red onion into large chunks and, if the fresh figs are very large, cut them in half so they thread easily onto the skewers.

5. 5

   Assemble the skewers by alternating pork loin, red onion, and fresh figs until all ingredients are used. Discard the marinade that touched the raw meat.

6. 6

   Preheat the grill to medium-high heat, about 425 °F / 220 °C. Oil the grill grates with the remaining 1 tablespoon olive oil to prevent sticking.

7. 7

   Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the pork is browned outside and cooked through in the center. The internal temperature of the pork should reach 145 °F / 63 °C.

8. 8

   Remove the skewers from the grill and let them rest for 3 minutes before serving so the juices can redistribute.

9. 9

   Sprinkle with chopped fresh parsley and serve immediately.