Nigella calls this “Pig and Fig” for obvious reasons. The best part is the rich and syrupy port laced pan sauce.
6 soft, dried figs
175ml Tawny part
1 tbs. plain flour
1 tsp. ground ginger
1 tsp. around cumin
1 tsp. sea salt flakes
1/2 tsp. ground allspice
4 thick-cut pork loin steaks
1 tsp. regular olive oil
2 tbs. butter
few drops Worcestershire sauce
Put the figs in a small saucepan, pour over the port and bring to a boil, then turn down the heat and let them bubble for about 10 minutes. The figs should be soft and swollen and the port reduced by about half. Remove from the heat.
Mix the flour, spices and salt in a freezer bag. Drop in the pork and shake to coat evenly.
Over a medium-high heat, war the oil and butter in a heavy-based skillet that will fit the pork snugly. Add the pork and cook for 2 minutes per side, or until cooked through. Remove to a plate.
To the skillet, add the figs, port and Worcestershire sauce. Over the heat, let it bubble for about 30 seconds, or until rich and syrupy. Pour over the pork and serve.
Serves 2
Cooking with Nigella 