Grilled Pork Kebabs with California Fresh Figs
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Cooking tools:
- Grill
- Skewer
- Chef's knife
- Cutting board
- Dish
- Spoon
- Pastry brush
- Instant-read thermometer
- Refrigerator
Ingredients
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh orange juice
- 1 clove garlic, minced
- 1 pound pork tenderloin
- 8 large fresh California figs, halved lengthwise (about 3/4 pound)
- 1 large orange bell pepper, seeded and cut in 1-inch squares
- 1 large green bell pepper, seeded and cut in 1-inch squares
- 1 red onion; peeled, quartered, separated and cut in large squares
- Vegetable cooking spray
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