Pork Loin with Figs
Pork Loin with Figs

Ingredients

Method

  • 2 x 350g pork loins, halved
  • Pinch of ground cumin
  • Salt and pepper
  • Knob of butter
  • For the Figs
  • 75g brown sugar
  • 75g butter
  • 125ml balsamic vinegar
  • 8 figs, quartered
  • 1 pomegranate, seeds only
  • ½ orange, zest only
  • 150g pistachios
  • Preheat the oven to 200C. Season the meat with cumin, salt and pepper, then melt a knob of butter in a large pan and brown the meat on all sides. Transfer the pan to the oven and cook for 12 mins.
  • Heat the sugar and butter in a saucepan until they start to caramelise. Add the balsamic vinegar to make a syrup, then take the pan off the heat and add the pomegranate seeds, figs, zest, and nuts, coating them all in the syrup. Serve the pork sliced on greens, with the sauce spooned all over.
30 mins
4 serving
This recipe pairs perfectly with the Guilhelm Barré 'La Peyriere' Merlot 2019 from Languedoc, France.

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