This is Backyard Bash Owner Jay Mathiesen’s favorite pork tenderloin recipe! The glaze also works well with chicken thighs.

Ingredients:
1/2 cup fig preserves
1/4 cup rice vinegar
1 tablespoon chile paste with garlic
1 tablespoon low-sodium soy sauce
1/2 teaspoon kosher salt, divided
2 (1 pound) pork tenderloins, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
Fresh chives, cut into 1-inch pieces (optional)

Directions:
1. Prepare grill to medium-high heat.
2. Combine preserves, vinegar, chile paste, soy sauce, and 1/4 teaspoon salt, stirring with a whisk.
3. Sprinkle pork with 1/4 teaspoon salt and pepper. Place pork on a grill rack coated with cooking spray; grill 18 minutes or until thermometer registers 160 degrees (slightly pink), turning occasionally and basting frequently with fig mixture. Garnish with fresh chives, if desired.
Yield: 8 servings (serving size: about 3 ounces).