Figs are mysterious. Have you had a fresh fig? They’re delicate, soft, sweet, and fruity – but not tart or acidic. Fennel possesses a certain kind of mystique as well. Unlike fresh figs, the bulbs are very firm in texture, and have a liquorice-y, aromatic sort of flavor. It is a bit sweet and so pairs wonderfully well with figs. Pork is not mysterious, but we all know that pork is at it’s best when enjoyed with the sweetness of fruit (think ham & pineapple or pork tacos with mango salsa). These Rosemary Pork Kebabs With Fennel And Figs truly are a symphony of perfectly matched flavors. A marinade of honey, olive oil, and lemon juice brings everything together in a bright and succulent crescendo of enjoyment.
Fennel feels sort of high-class, and it’s unique flavor is truly a refreshing change from the vegetable norm.
Fig season is anywhere between June and October (there are two harvests in there). They are simply gorgeous and a good fig is heavenly.
Tip (unsponsored): All pork tenderloins aren’t created equal. We’ve found the smaller loins (weighing around a pound, usually no more than two) are more natural and offer the best texture and flavor. In our experience, the larger pork loins, weighing two pounds or more, are more like meat that’s been pressed into the shape of a pork tenderloin, but have a gelatinous texture. Buy smaller pork tenderloins when you need to hit a certain weight and steer clear of the larger pieces of… meat(?) that are labeled as pork loins. We found ours at Trader Joe’s. T.J.’s is also good about carrying fennel bulbs (you’ll get 2 per container). We found our figs at our local Asian market.
Tip: Be careful when brushing the kebabs with the honey mixture. The flames can get high and result in a burn:
It’s difficult to make an unattractive kebab, and these are among the prettiest around.
Have your kids help you thread figs onto the skewers (you may want to handle the meat and fennel if they’re little).
As you prepare and enjoy these kebabs with those you love, teach them a few things about the ingredients:
- Fennel has lots of fiber, which is good for your heart.
- Fennel has lots of potassium, which is great for your metabolism.
- Figs also offer potassium, which help keep your blood pressure healthy.
This dish doesn’t really scream any specific ethnicity, but when we think of kebabs (or kabobs), the first country that comes to mind is Turkey, so let’s learn a few things about Turkey:
- Even though the country of Turkey is only a little bigger than Texas, about 80 million people live in Turkey while about 27 million live in Texas!
- Istanbul is commonly thought to be the capital of Turkey because SO many people live there, but Ankara is actually the capital.
- Turkey is warm and crops grow well there.
Adapted only slightly from: Rosemary Pork with Fennel and Figs
- Vegetable oil, for the grill
- 2 teaspoons fennel seeds
- Kosher salt
- ½ teaspoon red pepper flakes
- 2 bay leaves, torn
- 1½ pounds pork tenderloin, cut into 1-inch cubes
- 1 teaspoon roughly chopped fresh rosemary
- 2 cloves garlic, sliced
- 1 bulb fennel, cored and cut into ½-inch chunks
- 12 mission figs, stemmed and halved
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Juice of 1 lemon
- Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.
- Thread the fennel, figs and pork onto eight 10-inch skewers (TAC note: making sure you have either meat or fennel at either end of your skewer will ensure you don't loose your soft figs to sliding off); set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.
