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Fig and Chile-Glazed Pork Tenderloin

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“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:
25mins
SERVES:
8
YIELD:
8 3 ounce servings
UNITS:
US

Ingredients Nutrition

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.

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