Prep 15 mins
Cook 20 mins
This recipe combines piquant pork loin with fruit and nuts in this exotic but easy, speedy, mouth-watering main course.
- Set the oven to 400°F Season the pork with cumin, salt and freshly ground black pepper. Heat the butter in a frying pan and fry the pork briefly on all sides to seal. Transfer to a roasting pan and cook for 12 minutes.
- Meanwhile, melt the sugar in a heavy bottomed saucepan until it begins to caramelize.
- Add the balsamic vinegar and stir to form a syrup. Remove the mixture from the heat and add the figs, the seeds from the pomegranate, the nuts and the orange zest.
- Slice the pork and serve with the figs, accompanied by fresh watercress.