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.