Grilled Pork and Fig Kebabs
1 pound pork tenderloin
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
2 tablespoons orange juice
1 clove garlic, minced
8 large fresh figs, halved
Cut the pork crosswise into 16 pieces. Mix together all other ingredients, except the figs, to make a marinade for the pork.
Put the pork and marinade in a glass or ceramic dish and chill, covered, for 30 minutes.
Thread four pieces of the pork on each kebab. On separate kebabs, thread four figs each lengthwise, with cut side facing down.
Coat grill rack or grill pan with cooking spray. Place pork on grill over medium-hot coals for 4 minutes, basting occasionally with reserved marinade.
Then add the figs with the cut side down, until they are heated through. (You may want to flip figs once or twice.)
Cook until pork is done, about another 3 to 4 minutes.