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    You are in: Home / Recipes / Pork Tenderloin and Fig Kebabs Recipe
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    Pork Tenderloin and Fig Kebabs

    Average Rating:

    3 Total Reviews

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    • on August 12, 2010

      Made the marinade with red wine vinegar because it's what I had on hand... not a juice kind of girl, so I left it out. Marinated pork for an hour... DELICIOUS DELICIOUS DELICIOUS!!!! This is definitely a keeper!!!

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    • on August 23, 2009

      I did a variation on this and marinated some chops and pan roasted them with the figs which got a quick toss in the marinade. (note - put figs in for the last minute, 30 secs on each side) The sauce was really really tasty. Next time I'd add some chili pepper flakes for some zing. Overall, it was a winner!

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    • on October 14, 2008

      Nice simple flavors and super easy to make. The pork was a little tough, so next time I will marinate it longer than the 30 minutes called for. At the same time, I grilled chunks of goat cheese which went well with the figs.

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    Nutritional Facts for Pork Tenderloin and Fig Kebabs

    Serving Size: 1 (276 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.0
     
    Calories from Fat 91
    28%
    Total Fat 10.1 g
    15%
    Saturated Fat 2.6 g
    13%
    Cholesterol 74.8 mg
    24%
    Sodium 183.3 mg
    7%
    Total Carbohydrate 35.8 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 30.7 g
    122%
    Protein 24.7 g
    49%

    The following items or measurements are not included:

    seasoned rice vinegar

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