Balsamic Fig Grilled Pork Tenderloin
Balsamic Fig Grilled Pork Tenderloin is easy, tender and so flavorful! Bursting with sweet/savory goodness, it’s brushed with a sauce of fig jam, honey, soy sauce, rosemary and Dijon to create a simple weeknight dinner any time of the year. Of course, in Arizona, we grill all year-round, but I have some Canadian friends who put on their snow-clothes and do it, too. You know who I’m talking about, Harry!
I love grilling pork tenderloin. That high heat creates a caramelization and smokiness that permeates the pork. The crust that is formed is delectable and helps to keep the meat nice and tender. So, throw your boots and gloves on and get that grill rockin’!
Begin by removing any silver skin from the pork tenderloin (use a very sharp knife and peel it off). Rub olive oil all over the tenderloin and season with garlic salt and pepper. Let it sit while you heat the grill.
Combine all the glaze ingredients in a microwaveable bowl and heat for 2 minutes. We are just trying to get the flavors to meld together. It’s okay to use a saucepan on the cooktop if you don’t have a microwave.
Pour half of the glaze in a bowl for basting. The rest will be reserved for serving.
Place the pork on the grill and sear, turning every 3 to 4 minutes until the internal temperature is 125°F. Then start basting with the glaze, turning every minute or so. The internal temperature should be 140°F (it will continue to cook to 145°F once it’s off the grill).
Transfer the tenderloin to a cutting board and tent it with foil. Let it sit for about 10 minutes and then slice into medallions.
Serve with the reserved glaze drizzled over the top. Sprinkle with chopped rosemary and enjoy!
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Balsamic Fig Grilled Pork Tenderloin
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Pork:
- 1 medium-size pork tenderloin, about 1-1 & 1/4 pounds
- extra virgin olive oil, for rubbing
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
For the Balsamic Fig Glaze:
- 1/2 cup fig jam
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp grainy Dijon mustard, such as Maille
- 2 medium garlic cloves, finely minced
- 2 tsp finely chopped fresh rosemary
- finely chopped fresh rosemary, for garnish
Instructions
Heat your grill to medium-high (425-450˚F). If using charcoal, let the coals burn until glowing with a light ash. Clean the grates with a wire brush then generously grease with oil.
Trim any silver skin from the pork tenderloins (I use a sharp, thin bladed knife for this). Pat dry with paper toweling.
Rub the tenderloin all over with olive oil, then season generously with garlic salt and freshly ground black pepper. Let sit at room temperature while the grill preheats.
Make the Balsamic Fig Glaze:
In a microwave-safe bowl, combine fig jam, balsamic vinegar, honey, soy sauce, grainy Dijon mustard, garlic, and rosemary. Microwave on high for 2 minutes. This is just to allow the flavors to meld and marry (it won’t over-thicken). If you don’t have a microwave, heat in a saucepan over medium heat, stirring frequently (about 2-3 minutes).
Pour half the glaze into a small bowl to use for basting. Reserve the rest for serving. Strain the reserved sauce for a smooth finish, or leave it rustic with bits of garlic and rosemary.
Place the pork on the hot grill with the grill lid down and cook for 12-18 minutes, flipping every 3-4 minutes, until nicely browned and internal temperature is 125-130˚F. If it looks dry when you flip from side to side, brush with a little olive oil between turns.
Now, begin brushing with the basting glaze, turning and brushing again every 1-2 minutes for a glossy finish. (Keep the grill lid down between brushing). Watch closely to avoid burning.
Continue cooking and brushing until nicely glazed and the internal temperature reaches 140˚F in the thickest part of the tenderloin. The ideal temperature for pork is 145°F but it will continue to cook a bit after being removed from the grill. Don’t be concerned if the thinner sections of the tenderloin are higher than 140˚F. As long as you remove the meat from the grill when the thickest part is at 140˚F, it will be delicious and tender.
Transfer the pork to a cutting board, tent with foil and let it rest for 10 minutes (longer is fine) .
Add any accumulated juice to the fig sauce. Slice into medallions and serve with the reserved glaze drizzled on top. Garnish with additional fresh rosemary if desired.
Recipe by The Cafe Sucre Farine
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