Ingredients

• 2 x 350g/12oz pork loins or smoked pork loins
• each cut in half
• pinch ground cumin
• salt and freshly ground black pepper
• knob butter
• 75g/3oz soft dark brown sugar
• 75g/3oz butter
• 125ml/4fl oz balsamic vinegar
• 6-8 figs
• quartered
• 1 pomegranate
• seeds only
• ½ orange
• zest only
• 150g/5oz shelled unsalted pistachio nuts
• roast potatoes
• to serve
• watercress
• to serve

Directions

• For the pork
• preheat the oven to 200C/400F/Gas 6.
• Season the pork with the cumin and salt and freshly ground black pepper.
• Melt a knob of butter in a large ovenproof pan over a medium heat. Brown the pork loins on all sides. Transfer the pan to the oven and cook the pork for about 12 minutes
• until cooked through. The jucies will run clear when the pork is pierced with a skewer.
• For the figs and balsamic dressing
• heat the sugar and butter in a heavy-bottomed saucepan until they begin to caramelise. Add the balsamic vinegar and stir to form a syrup. Take the pan off the heat and immediately add the figs
• pomegranate seeds
• orange zest and pistachio nuts
• coating them all in the syrup. Set aside.
• To serve
• slice the pork and serve on watercress with the sauce spooned over with the hot roast potatoes.