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Sage Pork Kabobs with Figs, Apple, Fennel, and Onion
PORK11Ingredients
30Minutes
460Calories
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Description
Grilling season does not end with autumn leaves. These seasonal grilled kabobs feature flavors and ingredients of fall and winter: fennel, sage, apples, dried figs. Serve with baked sweet potatoes and green cabbage slaw with Dijon vinaigrette.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork loin roast (boneless, cut into 3/4-inch cubes, OR use shoulder or fresh leg of pork)
- 12 dried figs
- 3/4 cup dry red wine
- 2 apples (cored and cut into large cubes)
- 1 fennel bulb (cut into 1-inch wedges)
- 1 red onion (large, peeled and cut into 1-inch wedges)
- 12 sage leaves (fresh)
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 2 cloves garlic (crushed)
- 1 Tbsp. fresh sage (chopped)
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Directions
- Heat wine in microwave 45 seconds, pour over figs in small bowl. Let figs soak for 15-20 minutes.
- Meanwhile, prepare a medium-hot in covered, kettle-style grill. Remove figs from wine; reserving any remaining wine. On long skewers, thread pork cubes alternately with figs, apple, fennel, onion pieces and sage leaves. For basting mixture, in small bowl stir together remaining wine, olive oil, vinegar, garlic and chopped sage. Grill kabobs directly over fire for 3-5 minutes on each side, turning and basting often, until pork, apples and fennel are nicely browned.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium90mg4% |
| Potassium1140mg33% |
| Protein27g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber12g48% |
| Sugars20g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium35% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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