There’s another use for the sweet jams, preserves and jellies most of us have tucked away waiting for the breakfast toast. A feature in Cooking Light magazine’s May issue suggests turning them into tasty sauces and glazes for quick entrees.
The following recipe is an unusually intriguing example of how this magic can work. Sweet fig preserves, tart vinegar and spicy chili paste combine to make a great glaze for pork (but it would also work well with chicken thighs).
Basmati rice and black beans would make a good accompaniment to the pork.
Bonus: All this flavor comes along without much fat content; each serving contains less than 4 grams of fat.
Fig and chili-glazed pork tenderloin
1/2cup fig preserves
1/4cup rice vinegar
1tablespoon chili paste with garlic
1tablespoon low-sodium soy sauce
1/2teaspoon kosher salt
21-pound pork tenderloins, trimmed
1/2teaspoon freshly ground black pepper
Cooking spray
Fresh chives, cut into 1-inch pieces, optional garnish
Prepare grill to medium-high heat.
Combine preserves, vinegar, chili paste, soy sauce and 1/4 teaspoon salt, stirring with a whisk.
Sprinkle with 1/4 teaspoon salt and pepper. Place pork on 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.
Makes eight servings (serving size about 3 ounces). Per serving: 193 cal., 3.9 g total fat (1.3 saturated), 24 g pro., 14 g carbo., 0.3 g fiber, 74 mg chol., 274 mg sodium.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
