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Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light May 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Chef'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.

Nutrition Facts

193 calories; calories from fat 18%; fat 3.9g; saturated fat 1.3g; mono fat 1.8g; poly fat 0.4g; protein 24g; carbohydrates 14g; fiber 0.3g; cholesterol 74mg; iron 1.6mg; sodium 274mg; calcium 11mg.
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