Turn Up The Heat With This Paprika Roast Pork Recipe
Looking for a lean meal that’s got flavour without the fat? Try this recipe that your guests will love! Pork fillet is a quick-cooking cut and the comfortingly creamy cauli mash means you won’t miss having spuds on the side.
What You Need
2 large garlic cloves
1 tsp smoked paprika
1 tbsp extra-virgin olive oil
2 x 250-300g pork fillets
Sea salt flakes and freshly ground black pepper
1 tbsp vegetable oil
½ cup sherry
2 bay leaves
For the cauliflower purée:
500g whole cauliflower
300ml low-fat milk
Sea salt flakes and freshly ground pepper
1/ Preheat the oven to 180°C. Place the garlic on a board and chop finely. Sprinkle generously with sea salt flakes and crush by pressing down and dragging the face of the knife over it. Mix with the paprika and extra-virgin olive oil.
2/ Cut the pork fillets along the middle without cutting the whole way through – just to create a pocket – and “stuff” with the garlic-paprika paste.
3/ Season the fillets well and heat the vegetable oil in a pan over medium-high heat. Place the fillet cutside down first, holding it together with tongs so none of the paste spills out, until browned. Turn and brown the other sides.
4/ Deglaze the pan with the sherry – adding the bay leaves – and add the fillets and sherry to a roasting tin, tucking the bay leaves underneath the fillet. Roast for 10 to 15 minutes. Rest for five minutes.
5/ In the meantime, finely chop the cauliflower florets and add to a pot with the milk. Simmer until tender, purée with a hand-held blender and season well.
6/ Slice the pork and serve on the cauliflower mash with lemon wedges for squeezing over.
Per 400g serving: 1965kJ, 15g fat (3g sat), 650mg sodium, 19g carbs, 3g fibre, 13g sugars, 59g protein.