Grilled Pork Tenderloin with Fresh Fig Skewers

Succulent grilled pork tenderloin paired with caramelized fresh figs on skewers, topped with creamy goat cheese, honey, and fresh rosemary. This elegant dish combines savory and sweet flavors for a memorable meal.

4 servings

51 min

Published October 4, 2025

Ingredients

•1¼ pounds pork tenderloin
•2 tablespoons olive oil
•1 to taste salt and pepper
•4 pieces rosemary branches or wooden skewers
•12 pieces small ripe figs
•4 ounces goat cheese
•2 teaspoons honey
•1½ teaspoons fresh rosemary

Cooking Instructions

1.
Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
10 min
2.
Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
10 min
3.
Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
15 min
4.
At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
6 min
5.
Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
5 min
6.
To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.
5 min

Cooking Instructions

Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.

10 min

Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.

10 min

Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.

15 min

At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.

6 min

Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.

5 min

To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.

5 min