Easy
Preheat the oven to 180°C.
Marinate the pork fillet in the pomegranate molasses, a good glug of olive oil and the crushed garlic.
Cook for about 20 minutes, or until sticky and cooked to your preference. Crisp the tortillas in the oven for about 5 minutes until golden and pile on a board. Top with fresh baby leaves, cooked sweetcorn (off the cob), thinly sliced green apples and slices of the pork fillet.
Combine chopped parsley and baby spring onions and fold them into thick Greek yoghurt. Place dollops of the yoghurt mixture on the tortillas, scatter with chopped fresh chilli and season to taste. Drizzle over the remaining pomegranate juices from the fillet.
