Fig and Chile-Glazed Pork Tenderloin

Fig and Chile-Glazed Pork Tenderloin Recipe
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.

Yield:

8 servings (serving size: about 3 ounces)

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

May 2004
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