Flavor was delicious. Slighly spicy, great caramelization from the preserves. Was disappointed, however, in the somewhat vague grilling info (no info on lid on/off, whether to cook over heat or indirect). We used a charcoal grill, and cooked it this way: used two-level charcoal fire to high heat. On medium hot side, cooked 2.5 min on each side (total 10 minutes) with lid off, basting each time. Moved to cooler side for 2, with lid on, flipped and cooked for two more minutes. Rested 10 minutes. Tenderloin came out medium, pink and tender on the inside. Obviously, cook longer for well-done. Tasted amazing.
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.
- 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)
How to Make It
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.