Pork Tenderloin with Fig Balsamic Glaze

Pork Tenderloin with Fig Balsamic Sauce   marydukecooks.com

Pork Tenderloin with Fig Balsamic Sauce

1 (16-19 ounce) pork tenderloin
2 teaspoons olive oil
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper

Remove pork tenderloin from plastic bag and dry with paper towels. Rub oil over tenderloin then season with salt and pepper. Prepare grill to medium high heat and cook until internal temperature is 145ºF for medium rare. Remove from grill and cover with foil. Let pork rest 10 minutes before slicing. Serve with Fig Balsamic sauce. Makes 4 servings.

Fig Balsamic Sauce
½ cup fig preserves
1 ½ tablespoons balsamic vinegar
1-2 teaspoons minced jalapeno pepper, optional
½ -1 teaspoon Gulden’s mustard

Place fig preserves, balsamic vinegar, and jalapeño pepper in a small saucepan. Simmer over low heat 15 minutes stirring occasionally. Remove from heat and add Gulden’s mustard. Start with ½ teaspoon mustard and increase until sauce is the flavor you prefer. Garnish pork with sauce.

Published in The News and Neighbor on April 10, 2019

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