Serves: 4 | Preparation Time: 10 min
- 1 pork fillet
- 1 lime & zest grated
- 1 Tsp chilli flakes
- 1 cup coriander
- 1 Tsp good red wine vinager
- 2 Tbsp good olive oil
- half Unit spanish onion
- 1 papaya
Cut your fillet into medallions.
Combine the chili and lime rind with 1 teaspoon of sea salt, then rub over the pork.
Heat a chargrill pan or barbecue on high, add pork medallions, then reduce heat to medium. Cook pork for 3 minutes each side for medium, or until cooked to your liking. Transfer to a warm plate and cover loosely with foil to rest while you make the salsa.
Finely slice the onion and sprinkle with a good half tea spoon of salt, mix to coat and set aside. (The salt will neutralize the acid leaving the flavour with out the aftertaste).
For the salsa, combine the lime juice with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve the pork topped with salsa.