Cumin-Crusted Pork with Fig & Blood Orange Pan Sauce

Cumin-Crusted Pork

with Fig & Blood Orange Pan Sauce

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re celebrating the height of citrus season with one of our favorite fruits: the gorgeous blood orange. Known for its crimson-hued flesh and juice, we’re using it here along with dried Turkish figs to create a sweet and tart sauce for our roasted pork (rubbed with spices like cumin, coriander and sumac). A bed of nutty farro and aromatic fennel completes this hearty winter dish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
fresh
ingredients
Cumin-Crusted Pork with Fig & Blood Orange Pan Sauce
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard any fennel stems. Quarter the bulb lengthwise; cut out and discard the core, then cut crosswise into ¼-inch-thick pieces. Finely chop the figs. Halve the orange and squeeze the juice into a bowl, straining out the seeds. Roughly chop the almonds.

Sear & roast the pork:
2 Sear & roast the pork:

Line a sheet pan with foil. Pat the pork dry with paper towels; season all sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 20 to 22 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Cook the fennel:
4 Cook the fennel:

While the farro cooks, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the fennel and season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

Make the pan sauce:
5 Make the pan sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the figs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the sauce has thickened. Turn off the heat and stir in the orange juice; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked farro, add the cooked fennel, almonds and a drizzle of olive oil; stir to combine and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the finished farro and sliced pork between 2 dishes. Top the pork with the pan sauce. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard any fennel stems. Quarter the bulb lengthwise; cut out and discard the core, then cut crosswise into ¼-inch-thick pieces. Finely chop the figs. Halve the orange and squeeze the juice into a bowl, straining out the seeds. Roughly chop the almonds.

2 Sear & roast the pork:

Line a sheet pan with foil. Pat the pork dry with paper towels; season all sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 20 to 22 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Sear & roast the pork:
4 Cook the fennel:

While the farro cooks, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the fennel and season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

Cook the fennel:
Make the pan sauce:
5 Make the pan sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the figs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the sauce has thickened. Turn off the heat and stir in the orange juice; season with salt and pepper to taste.

6 Finish & plate your dish:

To the pot of cooked farro, add the cooked fennel, almonds and a drizzle of olive oil; stir to combine and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the finished farro and sliced pork between 2 dishes. Top the pork with the pan sauce. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6