🍳 Instructions

1. Prep and Marinate the Pork

• Cut the pork tenderloin into uniform 1-inch cubes.
• Combine the dry spices : paprika, salt, black pepper, onion powder, garlic powder, white pepper, and cayenne.
• Rub the spice blend evenly over the pork cubes.
• Cover and refrigerate the pork until you are ready to grill.

2. Whisk the Glaze

• Combine the wet ingredients : balsamic vinegar, honey, Dijon mustard, and olive oil in a small bowl.
• Whisk thoroughly until smooth, then set aside.

3. Assemble and Grill

• Soak wooden skewers in water for at least 30 minutes to prevent burning.
• Thread the pork cubes and halved dried figs alternately onto the skewers.
• Preheat your grill to medium-high heat and grease the cooking rack.
• Grill the skewers covered over direct heat for 8 to 10 minutes, turning occasionally.
• Brush with glaze frequently during the last 4 to 5 minutes of cooking.
• Remove from heat when a meat thermometer reads 145°F (63°C) in the thickest part of the pork

4. Rest and Serve

• Let the skewers rest for 5 minutes to keep the meat juicy.
• Slide a cherry tomato onto the end of each skewer.
• Transfer to a serving platter and sprinkle with crumbled blue cheese and fresh basil.
• Serve immediately over a bed of warm rice.

📝 Recipe Notes

• Skewer Prevention: If using wooden skewers, do not skip the 30-minute water soak. It stops them from catching fire on the hot grill grates.
• Glaze Timing: Only apply the balsamic-honey glaze during the final minutes of grilling. The high sugar content in honey and balsamic will burn quickly if exposed to direct heat for the entire cooking time.
• Flavor Balance: The sharpness of the blue cheese cuts through the rich sweetness of the glaze and the mild heat of the white and cayenne peppers. If you do not like blue cheese, substitute it with crumbled feta or goat cheese.