I've been making a lot of fig preserves this summer... and this is my new favorite thing to do with them - a glaze for grilled pork tenderloin.
Of course, my first favorite thing to do with them was to spread them on buttered toast...
and then my second favorite thing (which is definitely worthy of a blog post) is to make a pizza:
here's Pioneer Woman's version. Mine will be coming as soon as I remember to buy arugula - because that little green does NOT appreciate 100 degree temperatures, so mine's dead.
So, when I decided to take a break from pizza, I discovered a recipe in Cooking in High Cotton.
With a few tweaks, we were grill ready!
It's delicious - and go ahead and make two. The leftovers are incredible in sandwiches.
Here's the recipe, adapted from Cooking in High Cotton by the Monroe Junior League
1/2 cup fig preserves
2 Tablespoons extra virgin olive oil
1/2 tsp red pepper flakes
1 garlic clove, minced
1/4 cup white wine vinegar (can also use rice vinegar)
2 tablespoons low sodium soy sauce
1/2 tsp Kosher salt
1/2 tsp black pepper
2 pork tenderloins, trimmed and rinsed.
Combine marinade ingredients in a zip top plastic bag. Place the meat in the bag and seal. Marinate for at least 30 minutes and up to 12 hours. Preheat the grill to medium high. Grill, turning occasionally, until a meat thermometer measures 155 degrees for the center part of the meat. Remove from the grill and cover loosely with foil. Allow to rest for 15 minutes before slicing.