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Grilled Pork Tenderloin with Fresh Fig Skewers
- One (1 to 1 1/4 pounds) pork tenderloin or center-cut pork filet
- 2 tablespoons olive oil
- Fine kosher or sea salt and freshly ground black pepper to taste
- 4 long rosemary branches or wooden skewers, soaked in water for at least 15 minutes
- 12 small ripe figs
- 4 ounces goat cheese
- 2 teaspoons honey
- 1 1/2 teaspoons finely chopped fresh rosemary
Directions:View on Epicurious
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