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

Sliced grilled pork tenderloin with balsamic fig glaze on a wooden board, served with a bowl of glaze, a sprig of rosemary, and a side of white rice in a blue and white bowl.

5 from 6 votes

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

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!

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: American, Asian-inspired

Keyword: balsamic fig pork tenderloin, easy pork tenderloin recipe, fig jam pork tenderloin, grilled pork tenderloin, pork tenderloin glaze

Servings: servings

Calories: 266kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

Preheat the Grill:

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:

Trim any silver skin from the pork tenderloins (I use a sharp, thin bladed knife for this). Pat dry with paper toweling.
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:

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).
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:

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:

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:

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.
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.)
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:

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

Slice and Serve:

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