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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.