Citrus Grilled Pork Filet with Mint Fig Sauce

Citrus Grilled Pork Filet with Mint Fig Sauce

Terri Harnish

"The sweet marinade keeps the pork from being dry, plus the mint-fig sauce provides a wonderfully light addition to an already tasty pork."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

8 h 25 m servings 421 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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!

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

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...

Delicious and easy. I grilled the pork in a pan since I don't have a BBQ and it still came out great.

Tasty way to cook pork with a fresh sauce. I added 2 T balsamic vinegar to the marinade as well to help tenderize the meat. I also cooked the meat in the oven for 35 minutes since I don't hav...

Tried it this evening and it was a smash! Used a pork tenderloin sliced into medallions, worked like a dream.

Other stories that may interest you