Recipes and Links

Grilled Pork Tenderloin with Fig and Garlic


1 cup Flying Olive Fig Balsamic Vinegar

1/3 cup catsup

3-4 garlic cloves smashed and minced

1 tsp chili powder

2 Tbsp brown sugar

¼-? tsp chili paste, optional

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or, if you love spiciness, one of Flying Olive’s Spicy EVOO’s: Chipotle, Harissa, or Cayenne Red Chili

½ tsp kosher salt, divided

1/2 tsp freshly ground black pepper

2 (1-pound) pork tenderloins, silver skin removed

Cooking spray

About 1 Tbsp chopped parsley or chives for garnish, if desired

Salts-of-the-Earth sea salts* such as Xocolatl or Hot Coffee to finish


In a small saucepan, combine the Flying Olive Fig Balsamic, catsup, minced garlic, chili powder, brown sugar, chili paste, and 1/4 teaspoon salt, stirring with a whisk. Place over medium heat. Bring slowly to a boil and turn down. Simmer for 5-10 minutes until it thickens.

Meanwhile, add 2 Tbsp Flying Olive EVOO of choice over pork. Rub in and let sit in the refrigerator until ready to grill.

Spray grill with cooking spray. Turn on or prepare grill to medium-high heat.

Sprinkle pork with the remaining 1/4 teaspoon salt and pepper. Place pork on the grill rack coated with cooking spray. Sear for 1-2 minutes on each side. Then, divide the fig/garlic sauce in half. Reserve one half and with the other half, start to baste frequently with the mixture. Grill for approximately 18 minutes or until thermometer registers 160° (slightly pink). Remove the tenderloins from the grill, tent loosely with foil and let sit for 10 minutes. When ready to serve, slice the tenderloins on the diagonal. Garnish with fresh parsley or chives, and sprinkle with Xocolatl or Hot Coffee sea salt, if desired. Serve the remaining sauce on the side.

Submitted by Barb L.

*Available in the Eastgate Store