• 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)



  1. 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. 
  2. 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. 
  3. Place pork directly over the fire. Grill for 2 to 3 minutes per side, turning a quarter turn each time
  4. 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. 
  5. Prepare broccoli while pork rests (about 5 minutes). Once pork has cooled, cut on the diagonal into 4cm thick slices. 
  6. 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. 


Back to Recipes

* Results may vary from person to person