Fig and Chile-Glazed Pork Tenderloin

Basmati rice and black beans go well with the spicy pork. The glaze also works well with chicken thighs.

Yield: 8 servings (serving size: about 3 ounces)

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)

Preparation

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.

Nutritional Information

Calories:

193 (18% from fat)

Fat:

3.9g (sat 1.3g,mono 1.8g,poly 0.4g)

Protein:

24g

Carbohydrate:

14g

Fiber:

0.3g

Cholesterol:

74mg

Iron:

1.6mg

Sodium:

274mg

Calcium:

11mg