This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”

 

 

 

 

 

 

 

Ingredients:

For the Pork Fillet

  • 350–400g pork fillet (tenderloin)
  • 1 tsp smoked paprika
  • ½ tsp red pepper powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Salt & black pepper
  • 1 tbsp olive oil

For the Salad

  • 1 carrot, julienned
  • ½ cucumber, sliced or ribboned
  • ½ small red onion, thinly sliced
  • 6–8 cherry tomatoes, halved
  • Large handful rocket or mixed salad leaves
  • Fresh dill sprigs
  • Fresh mint (optional but great)
  • 3–4 tbsp pomegranate seeds

For the Dressing

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey (optional)
  • Pinch salt
  • Pinch pepper

For the Finishing Sprinkle

  • Red pepper powder
  • Cracked black pepper
  • Optional: pinch of smoked paprika

 

Method:

 – Prepare the Pork

  1. Trim any silver skin from the pork fillet.
  2. Rub with paprika, red pepper powder, garlic powder, cumin, salt, pepper and a drizzle of olive oil.
  3. Heat a pan over medium–high heat.
  4. Sear the pork fillet on all sides until nicely caramelised (about 6–8 minutes).
  5. Lower heat slightly and cook until just done but still tender — internal temp ~63°C (145°F).
  6. Rest for 5 minutes, then slice thinly.              – Prepare the Salad
  1. Add rocket, carrot, cucumber, onion, tomatoes, dill and mint to a bowl.
  2. Drizzle over the lemon–olive oil dressing.
  3. Toss lightly.
  4. Scatter pomegranate seeds over the top
  5. Followed by the pomegranate syrup over the top (available in all good stores and supermarkets)

 

For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com