- 2 tbsp feta (reduced fat)
- 1 Metal or Wooden Skewers
- To taste pepper - black (ground)
- To taste salt
- 1/2 tbsp oil
- 110g Pork tenderloin
- 1 cup broccoli
- 1/4 tsp rosemary
- 1 tsp honey
- 4 whole fig(s) - rip, small (4cm diameter)
- Prepare a hot fire in grill. Brush the tenderloin with ½ Tbsp. of olive oil (reserving a small amount for figs) and season with salt and pepper.
- Remove skewer from water (see tips). Pierce each fig through the middle with a metal skewer or ice pick to make a hole, then thread figs onto skewer. Light brush with olive oil.
- Place pork directly over the fire. Grill for 2 to 3 minutes per side, turning a quarter turn each time
- At the same time, place the skewered figs over the fire, turning several times and cooking for 5 to 6 minutes, or until heated through. When the figs are caramelized and soft, remove the skewers from heat and keep warm.
- Prepare broccoli while pork rests (about 5 minutes). Once pork has cooled, cut on the diagonal into 4cm thick slices.
- To serve, arrange slices of pork with skewer of figs and broccoli on plate. Drizzle of 1 tsp. of honey on pork, followed by rosemary, then feta cheese.
- A rosemary branch can be substituted for the wooden skewer.
- Soak branch or wooden skewer in water for at least 15 minutes before using.