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Figs with pork loin, pomegranate and pistachios



  • 1.

    Season the pork. Now season it in the hot butter and cumin. Cook at 200c for about 12 minutes each.

  • 2.

    Melt the sugar in a heavy bottomed saucepan until it begins to caramelise. Add the balsamic to form a syrup, take off the heat and add the figs, pomegranate, orange and nuts, coat it all well.

  • 3.

    Serve the pork sliced onto watercress with the fig mixture all over.

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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Figs with pork loin, pomegranate and pistachios.


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