Grilled Pork, Honeydew, and Fig Skewers
From the Sophia Markoulakis collection
Introduction
The classic combination of rich-tasting pork and sweet melon (think prosciutto and melon) is perfectly exhibited in this fast and flavorful dish. Select melons and figs that are not too ripe so they hold up well to the heat of the grill.
Ingredients
| 1 | lb. pork tenderloin, cut into 1-inch cubes | |
| 1 | Tbsp. chopped fresh rosemary | |
| 3 | Tbsp. olive oil | |
| ½ | tsp. salt | |
| ½ | tsp. ground black pepper | |
| 2 | Tbsp. white wine | |
| 8 | small black Mission figs, stems trimmed and sliced in half | |
| 12 | oz. honeydew, peeled, seeded, and cut into 1-inch cubes (about ½ of a 3 lb. melon) |
Steps
- Combine the first six ingredients in a bowl, cover, and refrigerate for about an hour or up to one day.
- Using metal skewers or water-soaked wooden skewers, thread the meat, melon cubes, and fig halves, alternating ingredients. There should be enough for at least six skewers.
- Grill the skewers on oiled grill grates over medium-low heat, about 8 to 10 minutes per side, turning once.
- Serve the skewers with steamed jasmine rice or over a bed of arugula lightly dressed with a white-wine vinaigrette.
Notes
Read more about muskmelons in Sophia Markoulakis’ “Muskmelons.”
This content is from the Sophia Markoulakis collection.