Figs With Pork Loin, Pomegranate And Pistachios

• 1 lb pork loin, cut into 2 pieces
• 1 pinch ground cumin
• salt & freshly ground black pepper
• butter, for frying
• 2 ounces soft dark brown sugar
• 1/2 cup balsamic vinegar
• 6 fresh figs, quartered
• 1/2 pomegranate
• 3 ounces pistachio nuts
• 1/2 orange, zest of

1. Method.
2. Set the oven to 400u0b0F 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.
3. Meanwhile, melt the sugar in a heavy bottomed saucepan until it begins to caramelize.
4. 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.
5. Slice the pork and serve with the figs, accompanied by fresh watercress.

pork loin, ground cumin, salt, butter, brown sugar, balsamic vinegar, fresh figs, pomegranate, pistachio nuts, orange

Taken from www.food.com/recipe/figs-with-pork-loin-pomegranate-and-pistachios-247538 (may not work)