Oven-crisped tortillas topped with pomegranate pork fillet
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- Easy
- Carb Conscious Fat conscious
Ingredients
- 400 g pork fillet
- 1 cup pomegranate molasses
- Olive oil
- 3 cloves garlic, crushed
- Fresh baby leaves
- Cooked sweetcorn
- Green apples
- Parsley, chopped
- Baby spring onions
- Greek yoghurt
- Fresh chilli
Cooking Instructions
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.
Comments