Crush the pomegranate seeds into the spice and make it into a paste with the honey.
Spread it over the trimmed pork fillet and allow to marinate.
Brush a roasting pan with a little of the butter, line base of pan with a layer of potato slices, overlapping slightly brush with butter. Sprinkle with salt and pepper repeat layers 4 times to make a total 5 layers.
Bake, uncovered, for 30 to 35 minutes or until potatoes are tender when tested with a skewer and top golden
Wash peel and chop the apples and cook with a knob of butter until it softens and purees.
Roast the pork fillet for about 25 mins,take out the meat and allow to rest.
Using the meat juices stir in some flour and slowly add some of the hot stock and add chopped sage leaves and cider and reduce.
Plate the pork along with the potatoes whilst sauteing off the beans and almonds with a dash of olive oil.
1 Trimmed pork fillet
Paste (paprika, cumin, honey, pomegranate)
Toasted split almonds
Nob of butter