with figs, pomegranate and nuts

This tasty, slightly sweet blend of unusual ingredients is easy to make, and ideal for a summer's evening, or a dinner party with friends.


Serves 2

·         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 to 200°C.

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.

** [The 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 it.]