Fig and chili-glazed pork tenderloin

This meal was inspired by the delicious and wonderfully versatile fig jam I bought earlier this summer at the Kingsland Farmer's Market. The jam is from Jammin' It, one of our favourite stalls at the market, that sells hundreds of different types of preserves, from strawberry jam to crab-apple jelly to horseradish and chutney. The fig jam is great on baked brie (as Adèle can attest) and makes an awesome glaze for pork tenderloin (as Rod and I discovered last evening at dinner!)


Fig and chili-glazed pork tenderloin

Ingredients:
    1/2 cup (125 mL) fig jam
    1/4 cup (60 mL) rice vinegar
    1/2 tsp (2.5 mL) chili powder
    1 tsp (5 mL) garlic (puréed works well)
    1 tbsp (15 mL) low-sodium soy sauce
    2 lb (900 g) pork tenderloins, trimmed
    freshly ground black pepper
    salt
    Cooking spray
   
Directions:
Preheat grill to medium-high. Create glaze by combining fig jam, vinegar, chili powder, garlic, soy sauce, salt and pepper. Sprinkle pork with salt and the pepper.

Place pork on a barbecue rack coated with cooking spray, cook using indirect heat until slightly pink in the middle, turning occasionally and basting frequently with fig glaze.