Ingredients for Grilled Pork Tenderloin with Fresh Fig Skewers

• One (1 to 575g) pork tenderloin or centre-cut pork filet

• 2 matskedar olivolja

• 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

• 110g goat cheese

• 2 teaspoons honey

• 1 1/2 teaspoons finely chopped fresh rosemary

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

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.

Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the centre-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 60°C for medium and the meat is juicy and slightly pink in the centre.

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.

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

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 teaspoons honey, and a sprinkled with chopped rosemary.

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