Roast Pork Fillet with Pomegranate

In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest and cayenne pepper. Tighten lid and shake until everything is mixed well. Pour over pork fillet in a large resealable plastic bag. Seal bag and refrigerate for at least one hour and up to three hours.

Preheat oven to 180 C / Gas 4. Spray a large roasting tin with oil spray. Remove pork fillet from marinade, reserving the marinade. Place meat in roasting tin and arrange tin on centre shelf in oven.

Pour marinade into a small saucepan. Bring to the boil, reduce heat to simmer and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting and reserve to use as a sauce.

Roast pork fillet in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 68 degrees C when measured in the thickest part of the pork fillet. Remove pork fillet from oven, cover with foil and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top and a sprinkle of pomegranate seeds.