- 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)
- 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
How to Make It
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.
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