Fig and Balsamic Marinated Pork Tenderloin

How to Make

• Step 1: Marinade ... I like to use a ziploc bag for the marinade - easy, and NO clean up. But, you can also do this in a glass dish. Add all the ingredients and, whisk to combine. If using a ziploc bag, just close and shake; then, add the pork making sure that the pork is completely covered with the marinade. Then, seal the bag, or cover your dish with plastic wrap. Marinate a good 8 hours, up to 24 hours (over night), which is what I do. If you can, turn the bag over; or, flip the pork over in the dish as it marinates.

• Step 2: Pork ... Remove the pork from the marinade and let it come to room temperature before cooking. Season liberally with salt and pepper on all sides.

• Step 3: Grill ... On medium to medium high heat, grill the pork on each side to get a nice char; then, transfer to a more 'indirect' heat to finish cooking. Remove the pork when the internal temperature reaches 145 degrees, it will continue to cook a bit as it rests. Transfer to a serving platter and cover with foil to rest before slicing. On an outside grill which I use, it will take about 15-20 minutes. Realize, that all tenderloins are a bit different, thicker or thinner; so, cooking times can vary. This is the time to definitely use a meat thermometer.

• Step 4: Figs and Onions ... As the pork rests, it's time to grill your figs and onions. Now, I use a grill basket so they don't fall through the grates; but, if using an inside grill pan, this isn't an issue. You just have to be careful if you don't have a grill basket. Lightly brush the onions and figs with a mix of the honey and olive oil; and, season with salt and pepper. Grill about 5 minutes, turning often. You want them to have a light char and be tender.

• Step 5: Serve ... Slice the pork and serve with a couple of grilled onion slices and figs. If you want to keep it all on the grill; serve with potato wedges. For me, I love a creamy risotto with this dish - it happens to be my favorite. ENJOY!