If papaya isn’t available, use mango to make this lovely fresh topping. Thin slices of pork fillet can replace the pork medallions.
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
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
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.