Fig and Chipotle Glazed Pork Tenderloin

Prep Time: 30 min(s)
Cook Time: 30 min(s)
Serves: 6
Difficulty: Advanced
Ethnicity: American
Tools:
9 x 13-inch baking pan
cutting board
grill
large chef's knife
measuring cups
measuring spoons
meat thermometer
pastry brush
plastic wrap
small mixing bowl
small saucepan (1.5-quart)
tongs
whisk
wire rack with tray (seasoning, cooling, resting)

Use this glaze for chicken, duck, quail and turkey as well.
Ingredients:
1 1/2 cup(s) figs (dried) - stemmed and small diced
1/2 cup(s) rice wine vinegar
1 1/2 cup(s) orange juice
2 tablespoon(s) molasses
2 tablespoon(s) honey
1 tablespoon(s) chipotles in adobo
2 tablespoon(s) olive oil
2 pork tenderloins - trimmed of silver and fat (Learn How)
1 tablespoon(s) salt and pepper - to season the meat

Steps:

-Bring all of the ingredients, except for the oil and pork, to a boil in a small saucepan. Reduce heat and simmer until it thickens.

-Turn off the heat and whisk in the olive oil. Transfer the glaze into a bowl to chill.

-Once the glaze is room temperature, marinate the pork with half of the glaze. Reserve the other half to baste the pork while cooking.

-The pork can be marinated overnight if desired.

-Heat grill to medium-high heat.

-Remove the pork from the marinade; shake off excess and season the pork with salt and pepper.

-Place on the grill for 18 minutes, turning occasionally, or until thermometer reaches 150 degrees; baste frequently with fig mixture.

-Rest the meat for 10 minutes before slicing.

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