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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Method. | 2. Set the oven to 400°F 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1	lb	cut	897.602	0.0	89.4882	57.0295
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
salt black pepper			ground	50.4333	0.0	11.22	0.2833
butter				-	-	-	-
dark brown sugar	2	ounces		50.4333	0.0	11.22	0.2833
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
fig	6		quartered	-	-	-	-
pomegranate	1/2			72.21	16.269000000000002	1.4529	1.0179
pistachio nut	3	ounces		476.28	23.1081	17.1461	38.5447
orange zest	1/2			0.97	0.25	0.015	0.002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.