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Sage Pork Kabobs with Figs, Apple, Fennel, and OnionPORK
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.
- Heat wine in microwave 45 seconds, pour over figs in small bowl. Let figs soak for 15-20 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 3-5 minutes on each side, turning and basting often, until pork, apples and fennel are nicely browned.