Pork Loin with Figs and Balsamic Dressing

Roasted pork loin seasoned with cumin, served with a caramelized fig and balsamic syrup, pomegranate seeds, and pistachios.

Dinner Pork High Protein Nuts Figs

Estimated Nutrition

Calories

1102.7

kcal / serving

4410.8 kcal total

Carbs

83.2g

per serving

332.8 g total

Fat

60.6g

per serving

242.4 g total

Protein

56.1g

per serving

224.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

soft dark

CondimentsSauces

125

Balsamic Vinegar

Dairy

Butter

knob for browning

Butter

for dressing

Fruits

piece

Fig

quartered

piece

Pomegranate

seeds only

0.5

piece

Orange

zest only

Meat

700

Pork Loin

2 loins, each cut in half; smoked pork loin may also be used

NutsSeeds

pinch

Cumin

ground

Salt

to taste

Black Pepper

freshly ground, to taste

150

Pistachio Nut

shelled and unsalted

Vegetables

400

Potato

roasted, to serve

Watercress

to serve

Method

Season the pork with cumin, salt, and black pepper.

Slice the pork and serve on watercress with sauce and roast potatoes.

Stir in the figs, pomegranate seeds, orange zest, and pistachios to coat.

Stir in balsamic vinegar to form a syrup and remove from heat.

Preheat the oven to 200°C.

Heat sugar and butter in a saucepan until they caramelize.

Transfer the pan to the oven and roast for 12 minutes until cooked through.

Melt a knob of butter in an ovenproof pan and brown the pork on all sides.