peppered pork, horseradish cream and pomegranate crostini
Print Email Pinterest Pin It
peppered pork, horseradish cream and pomegranate crostini
  • 250g pork fillet, trimmed
  • olive oil, for brushing
  • sea salt and cracked black pepper
  • ½ cup (120g) sour cream
  • 2 teaspoons store-bought horseradish cream
  • 16 slices sourdough baguette, toasted
  • 1 punnet of baby cress
  • pomegranate seeds, to serve