Paprika and honey glazed pork loin with apple and radish salad

Begin by marinating the pork. Blend the ingredients together to make a smooth paste. Cover the bone tips with tin foil if they're exposed, then cover the pork with the marinade and leave to marinate for at least an hour, but preferably overnight

Preheat the Weber® barbecue to a medium-high heat (200ºC). Wipe off any excess marinade from the pork, then place on the barbecue directly over the heat and cook until you get a nice dark caramelisation all over the meat (around 15 minutes)

Once it is browned all over, lower the temperature of the barbecue to 150ºC. Insert the thermometer into the centre of the pork and place it away from the heat to cook indirectly. Cook with the lid closed until the internal temperature reaches 60ºC – this will take between 1 hour 20 minutes and 1 hour 40 minutes

In the meantime, make the glaze by whisking all the ingredients (apart from the oil) together. Once well combined, slowly drizzle the oil in whilst whisking to slightly emulsify the glaze

Once the meat reaches 60ºC, start to brush the meat with the glaze every few minutes while turning pork, slowly caramelising all over until the temperature hits 63ºC. Leave to rest whilst you make the salad

Cut the apples into wedges and remove the cores. Place onto the grill for 4 minutes each side until starting to caramelise and bar marks appear

Make a quick dressing by whisking together the olive oil, lemon juice and mustard then taste and season with salt

Toss the salad leaves in some of the dressing and place in a bowl with the apple wedges, radishes and chopped chives on top

Pour any juices from the rested pork into the leftover glaze then stir in the herring roe and chopped chives

Carve the pork into slices and serve with the sauce and salad