•  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

  Brush the pork with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat. Cook the pork for 5–6 minutes each side or until cooked through. Set aside.

  Place the sour cream and horseradish in a small bowl and mix until well combined. Slice the pork into 16 pieces and place on the baguette. Top with the horseradish cream, baby cress and pomegranate seeds to serve. Makes 16.