1/2 C. fig preserves
1/4 C. rice vinegar
1 T. chile paste with garlic
1 T. low-sodium soy sauce
1/2 t. kosher salt, divided
2 (1 lb) pork tenderloins, trimmed
fresh chives, cut into 1-in pieces (optional)
Prepare grill to medium-high heat.
Combine preserves, vinegar, chile paste, soy sauce, and 1/4 t. salt, stirring with a whisk.
Sprinkle pork with 1/4 t. salt and pepper. Grill pork 18 minutes or until thermometer registers 145 F, turning occasionally and basting frequently with fig mixture. Garnish with fresh chives, if desired
8 servings
193 calories, 3.9g fat, 24g protein, 14g carbs, 0.3g fiber, 274mg sodium