Fig and Chile-Glazed Pork Tenderloin

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 18%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 24g
  • Carbohydrate: 14g
  • Fiber: 0.3g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 274mg
  • Calcium: 11mg

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

  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.
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.

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