Fig and Chile-Glazed Pork Tenderloin

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.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 3 ounce servings

Ingredients

• 1⁄2 cup  fig preserves
• 1⁄4 cup rice vinegar
• 1  tablespoon  chili paste with garlic
• 1  tablespoon low sodium soy sauce
• 1⁄2 teaspoon kosher salt, divided
• 2 (1 lb)  pork tenderloin, trimmed
• 1⁄2 teaspoon fresh 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 frequentlyt with fig mixture. Garnish with fresh chives, if desired.