Citrus Grilled Pork Filet with Mint Fig Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The sweet marinade keeps the pork from being dry, plus the mint-fig sauce provides a wonderfully light addition to an already tasty pork. Ingredients:
1 cup orange juice |
2 tablespoons olive oil |
3 cloves garlic, minced |
6 (6 ounce) boneless pork loin chops |
6 slices applewood smoked bacon |
6 fresh figs |
1 cup fresh mint leaves |
1 tablespoon balsamic vinegar |
3 tablespoons olive oil |
1 tablespoon honey |
1/2 cup orange juice |
1 pinch sea salt and pepper to taste |
Directions:
1. Whisk together 1 cup orange juice, 2 tablespoons olive oil, and the minced garlic in a bowl; pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 8 hours.
2. Place the figs and mint leaves into a blender, and blend until pureed. Add the balsamic vinegar, 3 tablespoons olive oil, honey, and 1/2 cup orange juice to the blender, and puree until smooth and thick. Season to taste with sea salt and pepper, then set aside.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork from the marinade. Discard the remaining marinade. Wrap each pork chop with a slice of bacon, securing with toothpicks as necessary; season with salt and pepper.
4. Grill the pork chops until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Pour the mint-fig sauce over the pork chops to serve.
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