Fig and Chile-Glazed Pork Tenderloin
- 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.
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)
|Calories per serving:||193|
|Caloriesfromfat per serving:||18%|
|Fat per serving:||3.9g|
|Saturated fat per serving:||1.3g|
|Monounsaturated fat per serving:||1.8g|
|Polyunsaturated fat per serving:||0.4g|
|Protein per serving:||24g|
|Carbohydrate per serving:||14g|
|Fiber per serving:||0.3g|
|Cholesterol per serving:||74mg|
|Iron per serving:||1.6mg|
|Sodium per serving:||274mg|
|Calcium per serving:||11mg|
Good to Know
Basmati rice and black beans go well with the spicy pork, beefing up the protein intake. Try the glaze with chicken thighs for a different taste.