Grilled Pork Tenderloin Skewers with Figs & BBQ Glaze

Soak wooden skewers in cold water for at least 30 minutes beforehand so they do not burn on the grill. Preheat the grill to medium direct and indirect heat (approx. 180–200 °C).

Pat the pork tenderloin dry, remove any silver skin and tendons, and cut into bite-sized cubes, about 3 cm in size. In a bowl, marinate evenly with 2 tbsp extra virgin olive oil, smoked paprika, fine table salt, and freshly ground black pepper.

Gently wash the fresh figs, pat dry, and cut into quarters. Peel the red onions, halve them, and separate into bite-sized wedges or layers. Thread the meat cubes alternately with fig pieces and onion wedges onto the prepared skewers.