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.

Dish - Everyday Dish - - Mains -

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.

Serves 4

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