Tuesday, September 1, 2009

Pork Loin with Minty Fig Sauce



I found that I had a forgotton package of pork loin from our pig buy hidden in the back of my freezer. It's also fig season. How to put the two together?

I found a recipe for Citrus Grilled Pork Loin with Mint Fig Sauce at allrecipes.com. Seemed like a great solution, even though reading the ingredients made you wonder just a bit. But the reviews were favorable and so I gave it a go.

I ended up just grilling the pork on my George Foreman instead of on a BBQ. I'm not convinced that the bacon was really necessary - and it's an added cost. But if you did use a BBQ, I could see you losing some of the moisture of the loin without the bacon protection.

My friends said it was good but weren't overly enthusiastic. I thought it was delicious. But I am a sauce person. The orange juice and balsamic give the sauce some tang along with the mintiness. It was easy to put together as it just requires a blender. It is not a heated sauce, although, I suppose you could heat it if you wanted.

Minty Fig Sauce

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

Blender it all!
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