Balsamic Fig Grilled Pork Tenderloin (Easy, Juicy and Flavor-Packed!)

This easy grilled pork tenderloin is brushed with a sweet and tangy balsamic fig glaze. The results are juicy, flavorful and out-of-this-world-delicious!

Have you ever noticed that there's something magical that happens when pork tenderloin is grilled? The smoky heat caramelizes the exterior while keeping the inside tender, juicy, and full of flavor. This Balsamic Fig Grilled Pork Tenderloin is our current favorite summer dinner. It's lean and healthy, but SO delicious at the same time.

I love that it's easy enough for a weeknight but special enough for entertaining. The real star of the show is the glaze, a sweet, tangy mix of fig jam, balsamic vinegar, honey, garlic, grainy Dijon and fresh rosemary. It's brushed on during the last minutes of grilling, giving the pork a deep, glossy finish and fabulous charred flavor.

One other fun idea? Use the leftover sauce and pork to make a fabulous pizza. Spread the sauce as a base on homemade or store-bought pizza dough (purchased naan bread would also work). Top with cheese (Gouda is delicious), the thinly sliced pork, and slivers of red onion. Bake until bubbly and lightly golden, then sprinkle the top with chopped cilantro or basil. Delish!

🧂Ingredients

You won't need a long shopping list for this one! Most of the ingredients are pantry staples. For the fig jam, you can use any of our easy fig jams (made from dry figs!) or your favorite purchased jam. We love Dalmatia and Davina.

For the Pork:

• 1 pork tenderloin (about 1¼-1½ pounds)
• Olive oil
• Garlic salt
• Freshly ground black pepper

For the Balsamic Fig Glaze:

• Fig jam - adds a lovely sweetness and rich fig flavor
• Balsamic vinegar - for a yummy tang
• Honey - another layer of sweetness
• Soy sauce - a touch of umami and saltiness
• Grainy Dijon mustard - adds texture and a bit of zing
• Garlic - because everything's better with garlic
• Fresh rosemary - a layer of savory herby flavor

That's it! Just a handful of ingredients for a meal that tastes like you fussed (when you really didn't).

🔥 Steps for making this grilled pork tenderloin

1. Preheat the Grill:
   Heat your grill to medium-high (about 425-450˚F). If using charcoal, let the coals burn down until glowing with a light ash.
2. Prepare the Pork:
   Trim any silver skin from the pork tenderloin. Pat it dry with a paper towel. Rub the tenderloin all over with olive oil, then sprinkle generously with garlic salt and freshly ground black pepper. Let the meat sit out at room temperature while the grill heats up.
3. Make the Balsamic Fig Glaze:
   In a medium microwave-safe bowl, combine the fig jam, balsamic vinegar, honey, soy sauce, grainy Dijon, and minced garlic. Cook on high power for 2 minutes until everything is well blended. You can also use the stovetop. Bring the mixture to a simmer over medium heat, stirring frequently until everything is well blended, 2-3 minutes. This gives the ingredients a chance to meld and marry.
4. Pour half the glaze into a small bowl to use for basting. Reserve the other half for serving. You can leave the reserved sauce as is for a rustic texture, or strain it through a fine-mesh sieve for a silky-smooth finish.
5. Grill the Pork:
   Place the pork on the hot grill. Grill until golden, turning every 3-4 minutes. If the pork looks dry at any point, brush lightly with olive oil between turns.
6. Glaze Near the End:
   When the thickest part of the pork reaches 130˚F, begin brushing the pork with the basting glaze, turning and brushing a couple of times to build a glossy, flavorful coating. Keep a close eye on it to avoid burning the sugars in the glaze.
7. Rest the Meat:
   Transfer the pork to a cutting board and let it rest for 10 minutes to lock in the juices.
8. Slice and Serve:
   Slice the pork into medallions and serve with the reserved glaze drizzled over the top or on the side. Garnish with finely chopped fresh rosemary.
9. See the full recipe below for detailed instructions.

🍽️ What to Serve with This Pork

This grilled balsamic fig pork tenderloin is super versatile, so you've got lots of options when it comes to rounding out the meal. Whether you're going for cozy comfort or light and fresh, here are some of our favorite pairings:

🥔 Cozy Sides

• Mashed potatoes - a classic, comforting base that pairs beautifully with the flavorful glaze
• Mashed veggie medley - think cauliflower, parsnips, or a potato-celery root combo for a lightened-up twist
• Soft polenta - creamy and rich, perfect for cradling those tender pork slices and catching every drop of glaze
• Rice or farro - simple grains that let the pork shine (add a little chopped parsley or lemon zest for flair!)

🥦 Veggie/Salad Favorites

• Roasted veggies - whatever is in season, simply drizzled with olive oil and a sprinkle of salt and pepper
• Honey Ginger Grilled Carrots - lightly charred and sweetly glazed with honey, a hint of ginger and soy, and a splash of chili garlic sauce 😋
• Asparagus with Lemon Parsley Panko - make-ahead and super delicious
• French Green Bean Asparagus Salad - bright and crisp against the sweet-savory glaze
• Arugula Corn Salad - for something fresh and peppery

🥖 Bread, Please!

• Easy Artisan Rolls or Rosemary Bread - a must for sopping up that glaze (don't skip this!)
• Focaccia - if you've got leftovers, serve pork sandwiches on our Ridiculously Easy Focaccia

🧊 Bonus Ideas:

• Charcuterie-style platter - slice the pork and serve it room temp with cheeses, olives, fruit, and crostini
• Summer-style grain bowl - pile sliced pork over quinoa or couscous with greens, tomatoes, and a drizzle of glaze

👩‍🍳 Café Tips for making this grilled pork tenderloin

• Trim the pork:
  Pork tenderloin often has a tough silver skin. It's white and shiny and usually is just on one end or the other. Silver skin doesn't break down or absorb flavor during cooking, so it's best to remove it. Use a sharp, thin-bladed knife to trim it away before seasoning. Here's a quick video demonstrating how to remove silver skin from pork tenderloin.
• Double the recipe and enjoy fabulous leftovers:
  Most packs include two, and you'll be glad you cooked both! Leftovers are incredibly versatile and perfect for sandwiches, wraps, or salads.
• Heat the glaze just to meld the ingredients:
  Just gently heat and simmer for a few minutes in the microwave or on the stovetop. It won't thicken too much, the heat just helps to bring all the flavors together.
• Separate the glaze:
  You want half for brushing on the grill, half reserved for serving.
• Preheat your grill well:
  A hot grill gives you that beautiful sear and helps prevent sticking. Let it preheat for 10-15 minutes before adding the pork.
• Clean and oil the grates:
  Start with a clean grill. We like to let it heat up, then clean the grates with a wire brush. Brush the grates with oil or use a grill spray.
• Flip and glaze with care:
  Turn the pork every 3-4 minutes for even cooking. Keep a little olive oil and a brush nearby to use in case the meat looks dry. Start brushing with glaze near the end to avoid burning.
• Use an instant thermometer:
  An instant thermometer is invaluable when grilling meat. A good instant thermometer is not expensive and will save you lots of money in the long run, as over- or undercooked meats are a waste. Pork is perfectly cooked at 145˚F. We like to remove it just a little below that temp, as it will cook a bit more as it rests. The meat will be just slightly pink in the center and super tender. Don't overcook!
• Don't skip the rest:
  Letting the pork rest for at least 10 minutes after grilling keeps it juicy. Cutting too soon lets all those delicious juices run right out.
• Strain for a silky sauce (or not!):
  If you like a smooth, glossy sauce for serving, pour the reserved glaze through a fine mesh strainer. Or leave it rustic with garlic bits and mustard seeds, totally up to you!

Enjoy!

We hope this Grilled Balsamic Fig Pork Tenderloin becomes a new favorite at your table! It's one of those recipes that's simple enough for a weeknight but special enough for guests.

If you give it a try, we'd love to hear what you think! Leave a comment and a rating below - that helps others find the recipe and means so much to us. 💛

👩‍🍳 Balsamic Fig Grilled Pork Tenderloin Recipe

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Balsamic Fig Grilled Pork Tenderloin (Easy, Juicy and Flavor-Packed!)

Chris Scheuer

This grilled balsamic fig pork tenderloin is tender, juicy, and bursting with sweet-savory flavor. It's brushed with a flavorful glaze made from fig jam, balsamic vinegar, soy sauce, honey, grainy Dijon and fresh rosemary - perfect for summer entertaining or a weeknight dinner!

5 from 7 votes

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 266

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Ingredients

 

US CustomaryMetric

 

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For the Pork:

• 1 medium-size pork tenderloin, about 1-1¼ pounds
• extra virgin olive oil, for rubbing
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper

For the Balsamic Fig Glaze:

• ½ cup fig jam
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoon low sodium soy sauce
• 1 tablespoon grainy Dijon mustard, I like Maille
• 2 medium garlic cloves, finely minced
• 2 teaspoons finely chopped fresh rosemary
• finely chopped fresh rosemary , for garnish

Instructions

 

Preheat the Grill:

1. Heat your grill to medium-high (425-450˚F). If using charcoal, let the coals burn until glowing with a light ash. Clean the grates with a wire brush then generously grease with oil.

Prepare the Pork:

1. Trim any silver skin from the pork tenderloins (I use a sharp, thin bladed knife for this). Pat dry with paper toweling.
2. Rub the tenderloin all over with olive oil, then season generously with garlic salt and freshly ground black pepper. Let sit at room temperature while the grill preheats.

Make the Balsamic Fig Glaze:

1. In a microwave-safe bowl, combine fig jam, balsamic vinegar, honey, soy sauce, grainy Dijon mustard, garlic, and rosemary. Microwave on high for 2 minutes. This is just to allow the flavors to meld and marry (it won't over-thicken).
2. If you don't have a microwave, heat in a saucepan over medium heat, stirring frequently (about 2-3 minutes). This is just to allow the flavors to meld and marry (it won't over-thicken).

Divide the Glaze:

1. Pour half the glaze into a small bowl to use for basting. Reserve the rest for serving. Strain the reserved sauce for a smooth finish, or leave it rustic with bits of garlic and rosemary.

Grill the Pork:

1. Place the pork on the hot grill with the grill lid down and cook for 12-18 minutes, flipping every 3-4 minutes, until nicely browned and internal temp is 125-130˚F (52-55˚C). If it looks dry when you flip from side to side, brush with a little olive oil between turns.

Glaze Near the End:

1. Now, begin brushing with the basting glaze, turning and brushing again every 2-3 minutes for a glossy finish. (Keep the grill lid down between brushing). Watch closely to avoid burning.
2. Continue cooking and brushing until nicely glazed and the internal temperature reaches 140˚F in the thickest part of the tenderloin. (145˚F (63˚C) is the ideal temperature for pork but it will continue to cook a bit after being removed from the grill.)
3. Don't be concerned if the thinner sections of the tenderloin are higher than 140˚F (60˚C). As long as you remove the meat from the grill when the thickest part is at 140˚F, it will be delicious and tender!

Rest the Meat:

1. Transfer the pork to a cutting board, tent with foil and let it rest for 10 minutes (longer is fine) .

Slice and Serve:

1. Add any accumulated juice to the fig sauce. Slice into medallions and serve with the reserved glaze drizzled on top. Garnish with additional fresh rosemary if desired.

Notes

See the Café Tips above in the post for tips and tricks to ensure success.

Strain for a silky sauce (or not!):
If you like a smooth, glossy sauce for serving, pour the reserved glaze through a fine mesh strainer. Or leave it rustic with garlic bits and mustard seeds, totally up to you!

4-6 servings

Nutrition

Calories: 266kcalCarbohydrates: 31gProtein: 25gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 74mgSodium: 982mgPotassium: 530mgFiber: 1gSugar: 24gVitamin A: 8IUVitamin C: 3mgCalcium: 25mgIron: 2mg

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Course: Main

Cuisine: American, Asian-inspired