Spicy Pork Fillet

Step 1: Note: To segment the grapefruit, peel the skin and remove excess pith. Holding the fruit in one hand, carefully use a sharp knife to cut between the fine skin separating the segments, so you use only the juice-filled flesh.)

Step 2: Puree the sugar, paprika, cumin, fennel, cayenne, garlic, grapefruit zest and segments, plus salt in a food processor until very smooth; transfer to a large bowl. (You can prepare to this stage a day ahead, leaving the mixture in the fridge.)

Step 3: Add the pork to the marinade and toss to combine; cover with plastic wrap and let sit 15 minutes at room temperature.

Step 4: Heat oven to 230C. Transfer the pork to an aluminium foil-lined baking tray fitted with a wire rack; cook until slightly caramelised, about 45 minutes. Let the pork rest 10 minutes before slicing.