Ingredients
1-1/2 pounds pork tenderloin, trimmed1 tablespoon smoked paprika1 teaspoon salt1 teaspoon pepper1 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon white pepper1/4 teaspoon cayenne pepper1/4 cup balsamic vinegar3 tablespoons honey1 tablespoon Dijon mustard2 teaspoons olive oil12 dried figs, halved12 cherry tomatoes1/2 cup crumbled blue cheese4 fresh basil leaves, thinly sliced
Preparation
Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.
On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
