Sage Pork Kabobs with Figs, Apple, Fennel, and Onion
Grilling season does not end with autumn leaves. These seasonal grilled kabobs feature flavors and ingredients of fall and winter—fennel, sage, apples, dried figs. Serve with baked sweet potatoes and green cabbage slaw with Dijon vinaigrette.
1 pound boneless pork, cut into 3/4-inch cubes
12 dried figs
3/4 cup dry red wine
2 apples, cored, cut into large cubes
1 fennel bulb, cut into 1-inch wedges
1 large red onion, peeled and cut into 1-inch wedges
12 fresh sage leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 tablespoon chopped fresh sage
- Heat wine in microwave 45 seconds, pour over figs in small bowl. Let figs soak for 15 to 20 minutes.
- Meanwhile, prepare a medium-hot in covered, kettle-style grill.
- Remove figs from wine; reserving any remaining wine.
- On long skewers, thread pork cubes alternately with figs, apple, fennel, onion pieces and sage leaves.
- For basting mixture, in small bowl stir together remaining wine, olive oil, vinegar, garlic and chopped sage.
- Grill kabobs directly over fire for 3 to 5 minutes on each side, turning and basting often, until pork, apples and fennel are nicely browned.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.