Grilled Pork Tenderloin with Fig-and-Raspberry Glaze

Grilled Pork Tenderloin with Fig-and-Raspberry Glaze

When I think about cooking pork tenderloin, it usually involves a hot oven. But this wonderfully tender, lean cut of pork works great on the grill too. While some recipes call for grilling the meat directly over the flame, I’ve found that first cooking the tenderloin off-heat, next to a hot fire, mimics the environment of the oven. Once the meat is almost done, move it over direct heat to give the outside a little of that delicious char—and then you’re ready for the glaze.

When I think about cooking pork tenderloin, it usually involves a hot oven. But this wonderfully tender, lean cut of pork works great on the grill too. While some recipes call for grilling the meat directly over the flame, I’ve found that first cooking the tenderloin off-heat, next to a hot fire, mimics the environment of the oven. Once the meat is almost done, move it over direct heat to give the outside a little of that delicious char—and then you’re ready for the glaze.

Sauces are good for oven-roasted pork, but a glaze is great for the grill. Fruity, sticky, pleasantly sweet and very silky—that’s what a couple of tasty jams cook down to, along with a little butter and mild white balsamic vinegar.

Note: The stickiness of the jam also means that it tends to stiffen when cooked down and then cooled. Simply rewarm the glaze over very low heat just before using, if you need to loosen it.

Also note: I had an exceptionally large pork tenderloin—about one-and-a-half pounds. Of course, that means a longer grilling time. If your tenderloin is closer to the normal one-pound, adjust the time down accordingly—18-20 minutes total.

For oven-roasted pork tenderloin recipes, check out Pan-Roasted Pork Tenderloin with Blueberry-Port Wine Sauceand Stuffed Pork Tenderloin with Maple-Caramelized Onion and Bacon.

Ingredients

  • 1 tbsp unsalted butter
  • 1/4 cup red raspberry jam
  • 2 tbsp fig jam
  • 1 tbsp white balsamic vinegar
  • 1 tsp finely chopped fresh tarragon
  • sea salt
  • freshly ground black pepper
  • 1 tsp crushed dried oregano
  • 1 1-1/2-lb pork tenderloin, trimmed
  • olive oil, for rubbing
  • Glaze Ingredients
  • Preparation
  • Light a grill for medium-high heat with space for off-heat grilling.
Read the whole recipe on The Briny Lemon