If papaya isn’t available, use mango to make this lovely fresh topping. Thin slices of pork fillet can replace the pork medallions.
INGREDIENTS
8 pork medallions
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon caster sugar
½ teaspoon ground ginger
¼ teaspoon ground allspice
pinch cayenne pepper
1 teaspoon sea salt
olive oil for cooking
Salsa
½ small red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon red wine vinegar
½ a papaya, peeled and thinly sliced
2 vine tomatoes, thinly sliced
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Pork: Combine all the spices and salt in a bowl and rub together with your fingertips to crush the salt. Sprinkle onto both sides of the pork.
Heat a little oil in a sauté pan and cook the pork for 2-3 minutes each side. Cooking time will depend on the thickness of the pork.
Salsa: Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Whisk the oil and vinegar together in a large bowl and season. Add the onion then the remaining ingredients and gently combine.
To serve: Place the pork on plates and top with the salsa. Serve with a green salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.