Pork fillet with kumara almond dressing and pickle

Porkfillet _recipe

Serves 4


  • 100ml rice wine vinegar
  • 100g white sugar
  • 1 large carrot, julienned
  • 2 red chillies, seeds removed and finely sliced
  • 1 pork fillet, approximately 700g
  • 1 tsp ground cumin
  • Flaky sea salt
  • Ground black pepper
  • 1 large orange kumera, peeled and cut into 1cm thick rounds
  • ½ tsp ground cinnamon
  • Olive oil


  • 4 Tbsp light olive oil
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • 2 tsp honey
  • ½ tsp smoked paprika
  • 1/3 cup toasted almonds, finely chopped
  • 3 Tbsp Italian parsley, finely chopped


  1. Preheat oven to 190°
  2. Heat rice wine vinegar and sugar in a small pot until sugar melts.
  3. Once slightly cooled, add the carrot and chilli. Cover and refrigerate until ready to use.
  4. Coat both kumara slices and pork fillet in olive oil.
  5. Rub the cumin and salt and pepper into the pork.
  6. Place on baking paper lined oven tray.
  7. Place the kumara rounds on the tray with pork. Sprinkle the cinnamon on one side of the kumara and season with salt.
  8. Bake for 20 minutes.
  9. Remove and let pork rest for 4 minutes.
  10. For the dressing, mix together oil, vinegar, garlic, honey and paprika.
  11. Stir in almonds and parsley.
  12. To serve, slice pork and place on plate with pickle, kumara and drizzle with the almond dressing.

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