Fig and Chile-Glazed Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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.
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