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Photo of Spiced pork with apple and fig compote by WW

Spiced pork with apple and fig compote

Total Time
1 hr 10 min
15 min
55 min
A modern twist on roast pork and apple sauce: sweet fruit compote is just perfect with the sensational spices in this dish.


Fennel seeds

2 tsp

Ground cumin

1 tsp

Fresh coriander

1 tsp

Ground coriander

1 tsp

Pork fillet or tenderloin, raw

800 g, (strip loin roast)


3 medium, peeled, cored, finely chopped

Dried fig(s)

60 g, finely chopped

Lemon juice

1 tbs

Caster sugar

2 tbs

Ground cinnamon

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 170°C or 150C° fan-forced. Line a baking tray with baking paper.
  2. Place fennel, cumin and coriander seeds in a mortar and pestle and lightly crush.
  3. Lightly spray pork with olive oil, then rub with spice mixture.
  4. Place pork on prepare tray. Bake for 50-55 mins or until browned and cooked through. Cool to room temperature. Slice.
  5. Meanwhile, to make the compote, place apples, figs, juice, sugar, cinnamon and ⅓ cup (80ml) water in a medium saucepan over medium heat. Simmer, uncovered, stirring occasionally for 10 mins or until apples are softened. Cool.
  6. Arrange pork on a serving platter. Serve with apple compote.


SERVING SUGGESTION: 120g roast potatoes per serve and steamed mixed vegetables. TIP: A pork strip loin roast is the equivalent cut in beef to a New York/strip loin steak and therefore is very lean. Ask your local butcher for this cut.