Pork Fillet with Kumara and Almond, Paprika and Parsley Dressing
Use one of the fabulous artisan ciders produced in New Zealand for this rich, luscious sauce that goes so well with pork.
This dressing with its smoky Spanish paprika, crunch of almonds and sweet honey melds beautifully with the juicy pork fillet and roasted kumara.
Preheat the oven to 180°C.
Pork: Trim off any silverskin with a small sharp knife. Tuck the thin end of the fillet under and tie the pork with kitchen string to retain its shape while cooking.
Rub with a little olive oil and cumin and season well. Place in a shallow ovenproof baking dish.
Slice the kumara ½ cm thick and brush both sides with olive oil. Sprinkle with the cinnamon and place in a single layer on a large baking tray.
Place the pork and kumara in the oven and bake for 20 minutes, turning both over halfway through cooking. Rest the pork, lightly covered, for 5 minutes.
Dressing: Whisk the oil, vinegar, garlic, honey and paprika in a bowl and season well. Stir in the remaining ingredients.
To serve: Remove the string and slice the pork thinly on the diagonal. Place the kumara on plates, top with the pork and spoon over the dressing and any juices from resting the pork.