This post may contain affiliate links. For more information, see our privacy policy<\/a>.<\/em><\/p>\n<\/div>\n This easy grilled pork tenderloin is brushed with a sweet and tangy balsamic fig glaze. The results are juicy, flavorful and out-of-this-world-delicious!<\/em><\/strong><\/p>\n Have you ever noticed that there\u2019s something magical that happens when pork tenderloin is grilled? The smoky heat caramelizes the exterior while keeping the inside tender, juicy, and full of flavor. This\u00a0Balsamic Fig Grilled Pork Tenderloin<\/strong>\u00a0is our current favorite summer dinner. It’s lean and healthy, but SO delicious at the same time.<\/p>\n I love that it\u2019s easy enough for a weeknight but special enough for entertaining. The real star of the show is the glaze, a sweet, tangy mix of fig jam, balsamic vinegar, honey, garlic, grainy Dijon and fresh rosemary. It\u2019s brushed on during the last minutes of grilling, giving the pork a deep, glossy finish and fabulous charred flavor.<\/p>\n We almost always make two because the leftovers are\u00a0<\/span>gold<\/em>. Thinly sliced, this pork makes fabulous sandwiches on our\u00a0<\/span>Ridiculously Easy Focaccia<\/strong><\/a>\u00a0or\u00a0<\/span>Easy No-Knead <\/strong><\/a>Potato Rolls<\/strong><\/a>. We also love it for grilled paninis on Brioche Bread<\/strong><\/a> and tucked into wraps or quesadillas made with our Homemade Flour Tortillas<\/strong><\/a>.<\/span><\/p>\n One other fun idea? Use the leftover sauce and pork to make a fabulous pizza. Spread the sauce as a base on homemade or store-bought pizza dough (purchased naan bread would also work). Top with cheese (Gouda is delicious), the thinly sliced pork, and slivers of red onion. Bake until bubbly and lightly golden, then sprinkle the top with chopped cilantro or basil. Delish!<\/p>\n You won\u2019t need a long shopping list for this one! Most of the ingredients are pantry staples. For the fig jam, you can use any of our easy fig jams (made from dry figs!)<\/a><\/strong> or your favorite purchased jam. We love Dalmatia<\/a> and Davina<\/a>.<\/p>\n That\u2019s it!<\/em>\u00a0Just a handful of ingredients for a meal that tastes like you fussed (when you really didn\u2019t).<\/p>\n This\u00a0grilled balsamic fig pork tenderloin<\/strong>\u00a0is super versatile, so you\u2019ve got lots of options when it comes to rounding out the meal. Whether you\u2019re going for cozy comfort or light and fresh, here are some of our favorite pairings:<\/p>\n We hope this\u00a0Grilled Balsamic Fig Pork Tenderloin<\/strong>\u00a0becomes a new favorite at your table! It\u2019s one of those recipes that\u2019s simple enough for a weeknight but special enough for guests.<\/p>\n If you give it a try, we\u2019d love to hear what you think! Leave a comment and a rating below – that helps others find the recipe and means so much to us. \ud83d\udc9b<\/p>\n Chris Scheuer<\/span><\/p>\n![\"Sliced](\"https:\/\/thecafesucrefarine.com\/wp-content\/uploads\/2025\/06\/Fig-Glazed-Grilled-Pork-Tenderloin.jpg\")
<\/figure>\n\ud83e\uddc2Ingredients<\/strong> <\/h2>\n
For the Pork:<\/h3>\n
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![\"Overhead](\"https:\/\/thecafesucrefarine.com\/wp-content\/uploads\/2025\/06\/Balsamic-Fig-Grilled-Pork-Tenderloin.jpg\")
<\/figure>\nFor the Balsamic Fig Glaze:<\/h3>\n
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![\"Bowl](\"https:\/\/thecafesucrefarine.com\/wp-content\/uploads\/2025\/06\/Balsamic-Fig-Grilled-Pork-Tenderloin-2.jpg\")
<\/figure>\n\ud83d\udd25 Steps for making this grilled pork tenderloin<\/strong><\/h2>\n
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Heat your grill to medium-high (about 425-450\u02daF). If using charcoal, let the coals burn down until glowing with a light ash.<\/li>\n
Trim any silver skin from the pork tenderloin. Pat it dry with a paper towel. Rub the tenderloin all over with olive oil, then sprinkle generously with garlic salt and freshly ground black pepper. Let the meat sit out at room temperature while the grill heats up.<\/li>\n
In a medium microwave-safe bowl, combine the fig jam, balsamic vinegar, honey, soy sauce, grainy Dijon, and minced garlic. Cook on high power for 2 minutes until everything is well blended. You can also use the stovetop. Bring the mixture to a simmer over medium heat, stirring frequently until everything is well blended, 2-3 minutes.<\/strong> This gives the ingredients a chance to meld and marry.<\/li>\n
Place the pork on the hot grill. Grill until golden, turning every 3-4 minutes. If the pork looks dry at any point, brush lightly with olive oil between turns.<\/li>\n
When the thickest part of the pork reaches 130\u02daF, begin brushing the pork with the\u00a0basting glaze<\/strong>, turning and brushing a couple of times to build a glossy, flavorful coating. Keep a close eye on it to avoid burning the sugars in the glaze.<\/li>\n
Transfer the pork to a cutting board and let it rest for 10 minutes to lock in the juices.<\/li>\n
Slice the pork into medallions and serve with the\u00a0reserved glaze<\/strong>\u00a0drizzled over the top or on the side. Garnish with finely chopped fresh rosemary.<\/li>\n![\"Sliced](\"https:\/\/thecafesucrefarine.com\/wp-content\/uploads\/2025\/06\/Balsamic-Fig-Grilled-Pork-Tenderloin-3.jpg\")
<\/figure>\n\ud83c\udf7d\ufe0f What to Serve with This Pork<\/strong><\/h2>\n
\ud83e\udd54 Cozy Sides<\/h3>\n
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<\/figure>\n\ud83e\udd66 Veggie\/Salad Favorites<\/h3>\n
![\"Horizontal](\"https:\/\/thecafesucrefarine.com\/wp-content\/uploads\/2025\/01\/Focaccia-Pugliese-2.jpg\")
<\/figure>\n\ud83e\udd56 Bread, Please!<\/h3>\n
\ud83e\uddca Bonus Ideas:<\/h3>\n
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\ud83d\udc69\u200d\ud83c\udf73 Caf\u00e9 Tips for making this grilled pork tenderloin <\/strong><\/h2>\n
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Pork tenderloin often has a tough silver skin. It’s white and shiny and usually is just on one end or the other. Silver skin doesn\u2019t break down or absorb flavor during cooking, so it’s best to remove it. Use a sharp, thin-bladed knife to trim it away before seasoning. Here’s a quick video<\/strong><\/a> demonstrating how to remove silver skin from pork tenderloin.<\/li>\n
Most packs include two, and you\u2019ll be glad you cooked both! Leftovers are incredibly versatile and perfect for sandwiches, wraps, or salads.<\/li>\n
Just gently heat and simmer for a few minutes in the microwave or on the stovetop. It won’t thicken too much, the heat just helps to bring all the flavors together.<\/li>\n
You want half for brushing on the grill, half reserved for serving.<\/li>\n
A hot grill gives you that beautiful sear and helps prevent sticking. Let it preheat for 10-15 minutes before adding the pork.<\/li>\n
Start with a clean grill. We like to let it heat up, then clean the grates with a wire brush. Brush the grates with oil or use a grill spray.<\/li>\n
Turn the pork every 3-4 minutes for even cooking. Keep a little olive oil and a brush nearby to use in case the meat looks dry. Start brushing with glaze near the end to avoid burning.<\/li>\n
An instant thermometer is invaluable when grilling meat. A good instant thermometer<\/a> is not expensive and will save you lots of money in the long run, as over- or undercooked meats are a waste. Pork is perfectly cooked at 145\u02daF. We like to remove it just a little below that temp, as it will cook a bit more as it rests. The meat will be just slightly pink in the center and super tender. Don\u2019t overcook!<\/li>\n
Letting the pork rest for at least 10 minutes after grilling keeps it juicy. Cutting too soon lets all those delicious juices run right out.<\/li>\n
If you like a smooth, glossy sauce for serving, pour the reserved glaze through a fine mesh strainer. Or leave it rustic with garlic bits and mustard seeds, totally up to you!<\/li>\n<\/ul>\nEnjoy!<\/h2>\n
\ud83d\udc69\u200d\ud83c\udf73 Balsamic Fig Grilled Pork Tenderloin Recipe<\/strong><\/h2>\n
![\"Sliced](\"https:\/\/thecafesucrefarine.com\/wp-content\/uploads\/2025\/06\/Balsamic-Fig-Grilled-Pork-Tenderloin-7.jpg\")
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<\/div>\n<\/div>\nBalsamic Fig Grilled Pork Tenderloin (Easy, Juicy and Flavor-Packed!)<\/h2>\n