Executive Chef and Ravish Mag columnist Paul Watters brings another vibrant, flavour-packed dish to the table — this time pairing tender, spice-rubbed pork fillet with a bright, crunchy Mediterranean-style salad. It’s the kind of recipe Paul loves: simple to prepare, full of colour, and built around fresh ingredients that do all the talking.
Light enough for lunch yet impressive enough for dinner guests, this dish balances warm, smoky spices with crisp vegetables, fragrant herbs and a burst of pomegranate sweetness. A perfect plate for when you want something fresh, fast and effortlessly elegant.
For the Pork Fillet
- 350–400g pork fillet (tenderloin)
- 1 tsp smoked paprika
- ½ tsp red pepper powder
- ½ tsp garlic powder
- ½ tsp cumin
- Salt & black pepper
- 1 tbsp olive oil
For the Salad
- 1 carrot, julienned
- ½ cucumber, sliced or ribboned
- ½ small red onion, thinly sliced
- 6–8 cherry tomatoes, halved
- Large handful rocket or mixed salad leaves
- Fresh dill sprigs
- Fresh mint (optional but great)
- 3–4 tbsp pomegranate seeds
For the Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey (optional)
- Pinch salt
- Pinch pepper
For the Finishing Sprinkle
- Red pepper powder
- Cracked black pepper
- Optional: pinch smoked paprika
1. Prepare the Pork
- Trim any silver skin from the pork fillet.
- Rub with paprika, red pepper powder, garlic powder, cumin, salt, pepper and a drizzle of olive oil.
- Heat a pan over medium–high heat.
- Sear the pork fillet on all sides until nicely caramelised (about 6–8 minutes).
- Lower heat slightly and cook until just done but still tender — internal temp ~63°C (145°F).
- Rest for 5 minutes, then slice thinly
- Prepare the Salad
- Add rocket, carrot, cucumber, onion, tomatoes, dill and mint to a bowl.
- Drizzle over the lemon–olive oil dressing.
- Toss lightly.
- Scatter pomegranate seeds over the top
- Followed by the pomegranate syrup over the top (available in all good stores and supermarkets)
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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