Citrus BBQ Pork with Fig Mint Sauce

    Citrus BBQ Pork with Fig Mint Sauce


    8 people made this

    About this recipe: The citrus marinade helps to keep the pork deliciously moist. The fresh fig and mint sauce is unique and delicious, and is especially welcome in summer for its fresh flavour.

    Serves: 6 

    • 225ml orange juice
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 6 (170g) boneless pork loin chops
    • 6 rashers smoked streaky bacon
    • 6 fresh figs
    • 25g fresh mint leaves
    • 1 tablespoon balsamic vinegar
    • 3 tablespoons olive oil
    • 1 tablespoon honey
    • 125ml orange juice
    • sea salt and black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Extra time:8hr marinating  ›  Ready in:8hr25min 

    1. Whisk together 225ml 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 125ml 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 barbecue 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 rasher of bacon, securing with skewers as necessary; season with salt and pepper.
    4. Barbecue the pork chops until the pork is no longer pink in the centre, about 5 minutes per side. Pour the mint-fig sauce over the pork chops to serve.

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