Olive Oil (2 tbp)
Paprika (2 tsp Hot)
Cayenne (½ tsp)
Place in dish & mix well.
Pork (4 tenderloin fillets around 250g each)
Rub mixture into fillets.
Leave to marinate overnight, turning occasionally.
Preheat oven to 180°C.
Heat a heavy based pan on high heat.
Sear pork on all sides.
Add any remaining marinade to pan.
Cover and place in oven for 15 minutes.
Place in ovenproof dish.
Put into oven alongside pork.
Allow Pork & Houmous to cook for another 15 minutes.
Stir Houmous a couple of times whilst it is cooking.
Remove pork and Houmous.
Place a portion of houmous on each plate and place sliced fillet on top.
Pour over sauce from cooking pork.
Serve with Camargue or another crunchy rice, cucumber slices and Tsatsiki.