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Fig and Chile-Glazed Pork Tenderloin

Becky Luigart-Stayner; Melanie J. Clarke
Yield 8 servings (serving size: about 3 ounces)
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.

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)

Nutrition 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

How to Make It

  1. Prepare grill to medium-high heat.

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

  3. 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.

Cook's Notes

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.