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.
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
Fresh chives, cut into 1-inch pieces (optional)
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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Ehhhh... Not awful, but I won't make it again. The glaze just sort of fell off into a pool of liquid on the cutting board with the result being that all I had left was just a piece of basic grilled pork tenderloin.
Flavor was delicious. Slighly spicy, great caramelization from the preserves. Was disappointed, however, in the somewhat vague grilling info (no info on lid on/off, whether to cook over heat or indirect). We used a charcoal grill, and cooked it this way: used two-level charcoal fire to high heat. On medium hot side, cooked 2.5 min on each side (total 10 minutes) with lid off, basting each time. Moved to cooler side for 2, with lid on, flipped and cooked for two more minutes. Rested 10 minutes. Tenderloin came out medium, pink and tender on the inside. Obviously, cook longer for well-done. Tasted amazing.
I made this as written except that I only had 1 lb. of pork tenderloin so I ended up with extra sauce. I did use more than half, though, so if I made 2 lbs I would likely make more sauce. Try this, it's delicious!!
Delicious! I used the glaze on boneless, skinless chicken thighs, and used most of it to baste but held back about 1/4 cup to pour over our chicken at the table. I can't wait to try on pork tenderloin, I know it'll be even better. I served with baked potatoes and broccoli stir-fried with a little soy sauce and dry sherry. My husband thought the glaze would even be good on sandwiches! I'll definitely put into the rotation - sweet, tart, zippy all at once, you can't go wrong!
5/22/13: this time used tenderloins, and roasted in oven at 425; per new guidelines I cooked to internal temp of 145, which took about 20-22 min for smaller tenderloin, about 25 for larger one. Gave them a 9-10 minute rest, and after slicing smaller one was pinker than larger one; we ate the smaller, pinker one that was done first, and it seemed fine, but I have to say I'm more comfortable with less pink! Have to remember next time to make extra sauce for dipping at table, it's amazing!