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Grilled Pork and Okra Kabobs on white floral china

Fig-Glazed Pork and Okra Kabobs

Makes 6 servings
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Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Spray a grill rack with cooking spray. Preheat grill to medium-high heat (350° to 400°).
  2. 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.
  3. Cut pork into bite-size pieces. Thread pork and okra evenly onto skewers. Sprinkle with salt and pepper.
  4. 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.

Notes

KITCHEN TIP: Look for okra pods that are bright green in color.