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!