Citrus Grilled Pork Filet with Mint Fig Sauce

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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Reviews (5)

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8

Janerules

Feb. 5, 2009

"I did a few things differently, but this was a very refreshing recipe. I also added the mint sauce to my rice, it was excellent!..." See more"

4

emily and roger

Jun. 25, 2009

"I used this for kabob recipe & had great results. the marinade was alright but the sauce was great. would've given a five star rating if the marinade was tastier..." See more"

2

KatieTries2Cook

Sep. 26, 2012

"I really enjoyed this recipe. I wasn't sure how to use up some extra figs I had on hand, and was nervous to try and make a sauce with them on my own without any directions. I didn't have mint on hand,..." See more or time to marinade ahead of time, and it still came out great. I also cooked it all on the stove. I will make this again. Thanks!"