Williams Sonoma

Seared pork with figs and quinoa-dried cherry salad

Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 710 Calories/Serving

30 – 40 Minutes

Sun Basket and Williams-Sonoma love sharing restaurant tricks that can make life tastier for busy home cooks. For instance, cooking the dried cherries with the quinoa softens the fruits so they release more of their sugars. Dried figs add body and flavor to a simple pan sauce for pork. Simmering the figs with apple cider and mustard helps cut their sweetness, so that the finished dish tastes balanced, not cloyingly sweet.


  • ¾ ounce dried cherries
  • ½ cup rainbow quinoa
  • 2 tablespoons pistachios
  • Two 6-ounce boneless pork loins
  • 3 ounces radicchio
  • Fresh flat-leaf parsley
  • 1 ounce dried figs
  • ½ cup apple cider
  • 1 teaspoon whole grain mustard
  • Fresh rosemary sprig
  • 2 tablespoons balsamic vinegar

Nutrition per serving



Cook the quinoa; toast the pistachios

  • Coarsely chop the dried cherries.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and dried cherries with 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, 18 to 20 minutes. While the quinoa cooks, toast the pistachios.
In a large frying pan over medium heat, toast the pistachios, stirring often, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.


Cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In the same pan used for the pistachios, over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 6 to 8 minutes. Transfer to a plate. Do not wipe out the pan. While the pork cooks, prepare the remaining salad ingredients.


Prep the remaining salad ingredients

  • Cut away the core from the radicchio; thinly slice the leaves, then place in a large bowl.
  • Coarsely chop the pistachios.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Add the pistachios and parsley to the bowl with the radicchio.


Prep the figs; make the fig sauce

  • Trim the stems from the dried figs; cut the figs into quarters.
To the pan used for the pork, add the figs, apple cider, mustard, and rosemary. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook until reduced by about half, 2 to 3 minutes. Remove from the heat. Discard the rosemary. Add ½ tablespoon butter to the sauce, if desired, stirring until melted. Season the sauce to taste with salt and pepper. Return the pork to the pan and baste with the sauce.


Finish the quinoa salad

Fluff the quinoa with a fork; transfer to the bowl with the radicchio mixture. Add the balsamic vinegar and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper.



Transfer the pork to individual plates and top with figs and pan sauce. Serve with the quinoa salad alongside.

Calories: 710, Protein: 38 g, Fiber: 16 g, Total Fat: 33 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Sodium: 470 mg, Carbohydrates: 64 g, Added Sugar: 0 g. Contains: Tree Nuts