Fig and Chile-Glazed Pork Tenderloin

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Fig and Chile-Glazed Pork TenderloinRecipe
Becky Luigart-Stayner; Melanie J. Clarke
Basmati rice and black beans go well with this spicy pork tenderloin dish. The fig-and-chile glaze also works well brushed over chicken thighs.
8 servings (serving size: about 3 ounces)


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1/2 cup fig preserves
1/4 cup rice vinegar
1 tablespoon chile paste with garlic
1 tablespoon low-sodium soy sauce
1/2 teaspoon kosher salt, divided
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
Fresh chives, cut into 1-inch pieces (optional)


Prepare grill to medium-high heat.

Combine preserves, vinegar, chile paste, soy sauce, and 1/4 teaspoon salt, stirring with a whisk.

Sprinkle pork with 1/4 teaspoon salt and pepper. Place pork on a grill rack coated with cooking spray; grill 18 minutes or until thermometer registers 160° (slightly pink), turning occasionally and basting frequently with fig mixture. Garnish with fresh chives, if desired.

Created date

April 2004

Nutritional Information

Calories 193
Caloriesfromfat 18 %
Fat 3.9 g
Satfat 1.3 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 24 g
Carbohydrate 14 g
Fiber 0.3 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 274 mg
Calcium 11 mg