Got To Be NC
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

Print Recipe

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.