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.
Fig and Chile-Glazed Pork Tenderloin
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.
More From Cooking Light
- 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
- 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)
- 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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