Balsamic Fig Grilled Pork Tenderloin (Easy, Juicy and Flavor-Packed!)

Heat your grill to medium-high (425–450˚F). If using charcoal, let the coals burn until glowing with a light ash. Clean the grates with a wire brush then generously grease with oil.

Trim any silver skin from the pork tenderloins (I use a sharp, thin bladed knife for this). Pat dry with paper toweling.

Rub the tenderloin all over with olive oil, then season generously with garlic salt and freshly ground black pepper. Let sit at room temperature while the grill preheats.

In a microwave-safe bowl, combine fig jam, balsamic vinegar, honey, soy sauce, grainy Dijon mustard, garlic, and rosemary. Microwave on high for 2 minutes. This is just to allow the flavors to meld and marry (it won't over-thicken).

If you don't have a microwave, heat in a saucepan over medium heat, stirring frequently (about 2-3 minutes). This is just to allow the flavors to meld and marry (it won't over-thicken).

Pour half the glaze into a small bowl to use for basting. Reserve the rest for serving. Strain the reserved sauce for a smooth finish, or leave it rustic with bits of garlic and rosemary.

Place the pork on the hot grill with the grill lid down and cook for 12-18 minutes, flipping every 3-4 minutes, until nicely browned and internal temp is 125-130˚F (52-55˚C). If it looks dry when you flip from side to side, brush with a little olive oil between turns.

Now, begin brushing with the basting glaze, turning and brushing again every 2-3 minutes for a glossy finish. (Keep the grill lid down between brushing). Watch closely to avoid burning.

Continue cooking and brushing until nicely glazed and the internal temperature reaches 140˚F in the thickest part of the tenderloin. (145˚F (63˚C) is the ideal temperature for pork but it will continue to cook a bit after being removed from the grill.)

Don't be concerned if the thinner sections of the tenderloin are higher than 140˚F (60˚C). As long as you remove the meat from the grill when the thickest part is at 140˚F, it will be delicious and tender!

Transfer the pork to a cutting board, tent with foil and let it rest for 10 minutes (longer is fine) .

Add any accumulated juice to the fig sauce. Slice into medallions and serve with the reserved glaze drizzled on top. Garnish with additional fresh rosemary if desired.