Warm paprika pork fillet with apple salad

Serves 4
4 tbsp olive oil, plus extra
2 tsp smoked paprika
Juice of 1 lemon
Sea salt and black pepper
800g pork fillet
½ head red cabbage, shredded or cut into wedges
2 green apples, sliced
1 head endive, leaves separated
75g pomegranate rubies
10g fresh mint, to garnish
 
FOR THE DRESSING
2 tsp red wine vinegar
2 tsp Dijon mustard
1/3 cup olive oil
Pinch of crushed chilli
Sea salt and black pepper

1. Rub 2 tbsp olive oil, the paprika, lemon juice, salt and pepper into the pork fillet.
2. Preheat the oven to 180°C. Heat the remaining 2 tbsp olive oil in an oven-proof pan and sear pork on all sides. Place in the oven and roast for 15 minutes. Remove and allow to cool for 5 minutes, then slice.
3. For the dressing: place vinegar and mustard in a small jug, whisk in the olive oil, add the chilli and season.
4. To serve: place the cabbage, apple, endive and pomegranate rubies on a platter, top with pork and drizzle with dressing. Garnish with fresh mint.