Filé-mignon suíno grelhado com balsâmico e figo (fácil, suculento e cheio de sabor!)

Ingredientes

• 1 medium-size pork tenderloin (about 1–1 1/4 pounds)
• extra virgin olive oil (for rubbing)
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1/2 cup fig jam
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoon low sodium soy sauce
• 1 tablespoon grainy Dijon mustard (I like Maille)
• 2 medium garlic cloves (finely minced)
• 2 teaspoons finely chopped fresh rosemary
• finely chopped fresh rosemary (for garnish)

Modo de preparo

1. 1

   --- Preheat the Grill: ---

2. 2

   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.

3. 3

   --- Prepare the Pork: ---

4. 4

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

5. 5

   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.

6. 6

   --- Make the Balsamic Fig Glaze: ---

7. 7

   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).

8. 8

   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).

9. 9

   --- Divide the Glaze: ---

10. 10

    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.

11. 11

    --- Grill the Pork: ---

12. 12

    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.

13. 13

    --- Glaze Near the End: ---

14. 14

    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.

15. 15

    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.)

16. 16

    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!

17. 17

    --- Rest the Meat: ---

18. 18

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

19. 19

    --- Slice and Serve: ---

20. 20

    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.