This dressing with its smoky Spanish paprika, crunch of almonds and sweet honey melds beautifully with the juicy pork fillet and roasted kumara.
Serves: 4
INGREDIENTS
700 grams pork fillets (we use Freedom Farms)
½ teaspoon ground cumin
700 grams orange kumara, peeled
½ teaspoon ground cinnamon
olive oil
sea salt and freshly ground pepper
Almond dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon honey
½ teaspoon smoked paprika
2 tablespoons currants
2 spring onions, thinly sliced
¼ cup roasted almonds, roughly chopped
2 tablespoons chopped flat-leaf parsley
kitchen string
METHOD
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, 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.