Fig and Balsamic Pork Loin
Fig and Balsamic Pork Loin

Ingredients

Method

  • 2 x 350g pork loins
  • Pinch of ground cumin
  • Salt and pepper
  • Knob of butter
  • 75g butter
  • 75g soft brown sugar
  • 125ml balsamic vinegar
  • 6 figs, quartered
  • 1 pomegranate, seeds only
  • 1⁄2 orange, zest only
  • 150g shelled pistachio nuts
  • Preheat the oven to 200C, and season the pork with the cumin and salt and pepper. Melt the knob of butter in an ovenproof pan, and brown the meat on all sides, before transferring to the oven and cooking for 12-14 minutes.
  • Make the dressing by first melting the sugar and butter together in a saucepan, and stirring until they begin to caramelise. Pour in the balsamic vinegar to make a syrup, then remove from the heat, and add all the other ingredients. To serve, slice the pork and place on a plate, with the syrup poured over the top. Add roast potatoes and fresh watercress for a hearty, stylish meal to share with your friends.
30 mins
4 serving
This recipe pairs perfectly with the Comyns & Co Rosé 2017 from Hunter Valley, Australia.

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