1 pork loin fillet, trimmed*
75 gm unsalted butter, plus a little more for
frying and sealing
Cumin – enough to lightly coat the pork loin
50 gm soft, dark brown sugar
6-8 figs, quartered
50 ml balsamic vinegar
Seeds of 1 pomegranate
Zest of 1 orange
Handful of pine nuts (lightly toasted), or pistachios
Salt and pepper
Salad to serve
*The pork loin needs to be trimmed of all excess fat and
connective tissue, and shaped to either one fillet of equal thickness, or cut
into two equal pieces.
1. Pre-heat oven
2. Lightly coat
the pieces of pork in cumin, and season with salt and pepper.
3. Melt about 1 tbsp of butter in an
over-proof pan and seal the pork. Then place in the oven for 10 minutes
(medium+), or 8-9 minutes for medium.**
4. Meanwhile, melt the sugar and the rest
of the butter in a heavy bottomed saucepan until they begin to caramelise (keep
stirring during this process).
5. Add the balsamic vinegar and orange zest
and stir well to form a syrup consistency.
6. Remove from heat and add the figs coating
them in the syrup.
7. Slice the pork and serve with the sauce
spooned over and sprinkled with the pomegranate seeds and the nuts.
Serve with a
fresh salad of choice.
amount of over cooking time is something that you need to experiment with. The
pork, once cooked, needs to be rested for a few minutes, and will continue
cooking during this time. So, try this a few times to get the pork as you like