Figs with pork loin, pomegranate and pistachios

Simon Rimmer combines piquant pork loin with fruit and nuts in this easy, speedy, mouth-watering main course
By Simon Rimmer
Figs with pork loin, pomegranate and pistachios
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 450 g loin of pork, cut into 2 pieces
  • pinch of cumin seeds
  • salt, nd freshly ground black pepper
  • butter, for frying
  • 50 g dark brown sugar
  • 125 ml balsamic vinegar
  • 6 fresh figs, uartered
  • ½ pomegranate
  • 100 g pistachio nuts
  • zest of ½ oranges


1. Set the oven to 200°C/gas 6. 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.

2. Meanwhile, melt the sugar in a heavy bottomed saucepan until it begins to caramelise.

3. 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.

4. Slice the pork and serve with the figs, accompanied by fresh watercress.

Rate This Recipe