Citrus Grilled Pork Filet with Mint Fig Sauce

Ingredients

• 6 slices bacon smoked
• 1 tablespoon balsamic vinegar 
• 6  figs fresh
• 1 cup mint leaves fresh
• 3 cloves garlic minced
• 1 tablespoon honey 
• 3 tablespoons olive oil 
• 0.5 cup orange juice 
• 36 ounce pork loin boneless
• 1 pinch salt and pepper to taste

Equipment

• bowl
• whisk
• blender
• toothpicks
• grill
• kitchen thermometer
• ziploc bags

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.
2. 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.
3. Place the figs and mint leaves into a blender, and blend until pureed.
4. 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.
5. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. 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.
7. 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).
8. Pour the mint-fig sauce over the pork chops to serve.