Citrus Grilled Pork Filet with Mint Fig Sauce
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Description
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
- ½ 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.
Nutrition Facts
serving: 6 pork chops
calories: 421 kcal
carbohydrates: 20.2 g
protein: 26 g
saturated fat: 6.8 g
cholesterol: 68.1 mg
sodium: 308.5 mg
fiber: 1.6 g
sugar: 16.6 g
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