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Recipe by: Lisa Prince

Grilled Pork Tenderloin with Fig and Muscadine Sauce

You can use any type of unsweetened fruit juice to make the sauce or use a port wine.

Servings: 4
Cook Time: Prep Time: 35 minutes; Total Time: 35 minutes, plus 1 hour to marinade
Meal Type: Entree
NC Ingredients: pork, rosemary, figs, honey, muscadine juice

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Ingredients

Pork:
2
1 lb. pork tenderloins
2
cloves garlic, finely chopped
2
Tbsp. fresh rosemary, chopped
1
tsp. salt
1/2
tsp. Freshly ground pepper
2
Tbsp. olive oil
Sauce:
2
cups muscadine juice
1
cup fresh figs, quartered (or 1/2 cup dried figs)
1
Tbsps. fresh rosemary, chopped
2
Tbsps. honey
2
cinnamon sticks
2
Tbsps. butter

Directions

Pork:

Place tenderloins into a large Ziploc bag and add the rest of the ingredients. Seal the bag and gently rub all the ingredients onto the meat. Let the meat marinate for 1 hour. Preheat the grill to medium high heat. Grill the pork 10-14 minutes on each side, or until the pork feels firm to the touch. (Medium rare:145-150 degrees. Medium 150-155, Medium-Well 155-160, Well 160 degrees). Remove the meat from the grill and let it rest for 20 minutes. Slice and serve with the sauce.

Sauce:

Combine first five ingredients in a medium sized saucepan over medium heat. Cook for 30 minutes and remove cinnamon sticks. Blend remaining mixture together in a blender and add the butter. Set aside.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.