Balsamic Fig Grilled Pork Tenderloin

    Balsamic Fig Grilled Pork Tenderloin
    This balsamic fig-glazed pork tenderloin transforms everyday grilling into an elegant affair, where caramelized sweet-and-savory notes meet the smoky char of open flame for a sophisticated yet effortless centerpiece that celebrates Arizona’s year-round outdoor cooking season.

    Writer and Photographer Francine Coles

    This elegant grilled pork tenderloin showcases the marriage of sweet fig preserves with the tangy depth of balsamic vinegar, creating a glaze that caramelizes beautifully over open flame. The high heat of the grill develops a delectable crust while sealing in moisture, resulting in remarkably tender meat infused with rosemary and garlic. In Arizona, our year-round grilling season makes this sophisticated yet approachable dish a welcome addition to any evening — whether entertaining on the patio or crafting an elevated weeknight dinner.

    Serves: 4

    Ingredients

    For the pork:

    • 1 medium pork tenderloin (1 to 1 1/4 pounds)
    • Extra-virgin olive oil, for rubbing
    • 1 teaspoon garlic salt
    • 1/2 teaspoon ground black pepper

    For the balsamic fig glaze:

    • 1/2 cup fig jam
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons honey
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon grainy Dijon mustard, such as Maille
    • 2 medium garlic cloves, finely minced
    • 2 teaspoons finely chopped fresh rosemary
    • Finely chopped fresh rosemary, for garnish

    Directions

    1. Heat grill to medium-high (425 to 450 degrees). If using charcoal, let coals burn until glowing with light ash. Clean grates with a wire brush, then generously grease with oil.
    2. Trim any silver skin from the pork tenderloin using a sharp, thin-bladed knife. Pat dry with paper towels.
    3. Rub tenderloin with olive oil, then season generously with garlic salt and black pepper. Let rest at room temperature while grill preheats.
    4. For the balsamic fig glaze: In a microwave-safe bowl, combine fig jam, balsamic vinegar, honey, soy sauce, Dijon mustard, garlic and rosemary. Microwave on high for two minutes to allow flavors to meld. Alternatively, heat in a saucepan over medium heat, stirring frequently, for two to three minutes.
    5. Pour half the glaze into a small bowl for basting. Reserve remainder for serving. Strain the reserved sauce for a smooth finish, or leave rustic with bits of garlic and rosemary.
    6. Place pork on hot grill with lid down and cook for 12 to 18 minutes, flipping every three to four minutes, until nicely browned and internal temperature reaches 125 to 130 degrees. If meat appears dry between turns, brush lightly with olive oil.
    7. Begin brushing with basting glaze, turning and brushing every one to two minutes for a glossy finish. Keep grill lid down between applications and watch closely to avoid burning.
    8. Continue cooking and brushing until nicely glazed and internal temperature reaches 140 degrees in the thickest part of the tenderloin. The ideal temperature for pork is 145 degrees, but it will continue cooking after removal from heat. The thinner sections may register higher than 140 degrees; as long as the thickest part reaches 140 degrees before removal, the meat will remain tender and juicy.
    9. Transfer pork to a cutting board, tent with foil and let rest for 10 minutes.
    10. Add any accumulated juices to the reserved fig sauce. Slice into medallions and serve with the reserved glaze drizzled on top. Garnish with additional fresh rosemary, if desired.

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