Balsamic-Glazed Fig & Pork Tenderloin

Directions

1. Cut pork into 1-in. cubes. Combine next 7 ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make glaze by whisking vinegar, honey, mustard and oil. Set aside.
2. On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
3. Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil. If desired, serve with rice.