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.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.


Recipe Summary test

8 servings (serving size: about 3 ounces)


Ingredient Checklist


Instructions Checklist
  • 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.

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.