Ingredient: garlic powder & white pepper

Thirty or more years ago, balsamic vinegar was relatively unknown outside of Italy. Due to our exposure to gourmet food magazines, television cooking shows and celebrity chefs, there is hardly a household without a bottle in its pantry these days.

Balsamic vinegar actually derives its name from the word ‘balm’, which refers to an aromatic resin or odor, as well as a substance that soothes, relieves and heals.

For hundreds of years, wealthy Italian families have made balsamic vinegar for their own consumption, nurturing their supplies over the years. Passed on from generation to generation, gifting small amounts to treasured friends and honored guests and perhaps even bequeathing some to a daughter as part of her ‘dowry’. Balsamic vinegar came to be considered a symbol of peace.

In about 1980, the popularity of balsamic vinegar soared due to Italian chefs discovering how intense flavors complemented modern Mediterranean cuisine. Local families couldn’t gear up production to meet the new demand. New producers developed imitation versions, consequently many of us have yet to taste truly authentic balsamic vinegar or ‘Aceto Balsamico Tradizionale’, as its known in Italian.

Print Recipe

Balsamic Glazed Fig & Pork Kabobs

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American, Cuban, Spanish

Servings

MetricUS Imperial

Ingredients

• 2 - 340 gram (EACH) pork tenderloins, trimmed & silver skin removed
• 1 Tbsp smoked paprika
• 1 tsp EACH salt, pepper & onion powder
• 1/2 tsp EACH garlic powder & white pepper
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup fig flavored balsamic vinegar
• 3 Tbsp honey
• 1 Tbsp Dijon mustard
• 2 tsp olive oil
• 24 dried figs, whole
• 12 cherry tomatoes
• 1/2 cup gorgonzola, crumbled
• 4 fresh basil leasve, thinly sliced for garnish

Course Main Dish Cuisine American, Cuban, Spanish Servings MetricUS Imperial Ingredients 2 - 340 gram (EACH) pork tenderloins, trimmed & silver skin removed 1 Tbsp smoked paprika 1 tsp EACH salt, pepper & onion powder 1/2 tsp EACH garlic powder & white pepper 1/4 tsp cayenne pepper (optional) 1/4 cup fig flavored balsamic vinegar 3 Tbsp honey 1 Tbsp Dijon mustard 2 tsp olive oil 24 dried figs, whole 12 cherry tomatoes 1/2 cup gorgonzola, crumbled 4 fresh basil leasve, thinly sliced for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cut pork into 1-inch cubes. Combine next seven ingredients; place pork cubes in a plastic bag. Toss to coat well; refrigerate until ready to grill. In a small dish, make a glaze by whisking together vinegar, honey, mustard & oil. Set aside.
2. On water-soaked wooden skewers, thread pork cubes & figs. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, about 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
3. Let skewers stand 5 minutes; add a tomato to each. Transfer to serving platter & sprinkle lightly with Gorgonzola & basil. Serve some of your Blueberry & Blackberry Rustic Tart for dessert.