Pork Tenderloin And Fig Kebabs

1. Combine honey, Dijon Mustard, worcestershire sauce, vinegar, orange juice, olive oil and garlic in a resealable bag. Add tenderloin pieces and let sit for 30 minutes.

2. Alternately thread tenderloin pieces and figs onto skewers. Place on preheated grill and cook for about 8 minutes turning every two minutes, or until done.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	31.1307 g
Protein	98.0521 g
Carbohydrates	106.7174 g
Energy	1078.3712 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1798 g
Water	789.1476 g
Aspartic acid	10.111 g
Calcium, Ca	238.9951 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	90.85 g
Fiber, total dietary	15.036 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	453.04 g
Niacin	32.2984 mg
Hydroxyproline	0.2403 g
Vitamin A, RAE	39.79 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.3684 g
Riboflavin	1.8217 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0725 g
Fatty acids, total saturated 20:1	0.1372 g
Glutamic acid	15.369 g
Sodium, Na	409.0539 mg
Fatty acids, total saturated 16:1 undifferentiated	0.511 g
Total lipid (fat)	31.1307 g
Manganese, Mn	0.8235 mg
Proline	4.0558 g
Fatty acids, total saturated 16:0	5.058 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0989 g
Choline, total	389.185 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	87.6203 g
Serine	4.2531 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	2.1569 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	4.1331 mg
Selenium, Se	139.3523 g
Ash	8.5119 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	15.6773 g
Pantothenic acid	5.4251 mg
Phenylalanine	4.0409 g
Copper, Cu	0.8274 mg
Betaine	13.6135 mg
Thiamin	4.8107 mg
Retinol	0.17 g
Methionine	2.6157 g
Iron, Fe	7.4323 mg
Carbohydrate, by difference	106.7174 g
Phosphorus, P	1197.9325 mg
Folate, total	41.56 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	0.248 mg
Alanine	5.7373 g
Cholesterol	294.6673 mg
Valine	5.0558 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	4.2358 g
Glycine	4.3588 g
Carotene, alpha	2.03 g
Fatty acids, total saturated 14:0	0.1873 g
Zinc, Zn	9.3628 mg
Isoleucine	4.7392 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	4.7329 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	8.1657 g
Vitamin A, IU	812.0767 IU
Folate, DFE	41.56 g
Tryptophan	1.019 g
Vitamin C, total ascorbic acid	29.822 mg
Phytosterols	188.555 mg
Fatty acids, total polyunsaturated 18:1 c	5.6077 g
Fatty acids, total saturated 20:0	0.0695 g
Tyrosine	3.7331 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	32.494 g
Fatty acids, total saturated	7.5379 g
Histidine	4.1077 g
Fatty acids, total monounsaturated	16.3422 g
Threonine	4.3372 g
Folate, food	41.56 g
Fatty acids, total polyunsaturated 17:0	0.0393 g
Vitamin D (D2 + D3)	1.36 g
Cryptoxanthin, beta	52.9 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	3.5285 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	216.5603 mg
Lysine	8.8542 g
Potassium, K	3191.639 mg
Cystine	1.1458 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	2 tablespoons	13.95	3.224	0.062
Honey	2 tablespoons	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Garlic Clove	2	8.94	1.9836	0.03
dijon mustard	2 tablespoons	0	0	0
rice vinegar	2 tablespoons	0	0	0
fig	8	378.88	98.2016	1.536
pork tenderloin	1 lb	544.0012	0	16.0027