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Chilli rubbed pork with pawpaw and basil salsa

Name: Chilli rubbed pork with pawpaw and basil salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 teaspoon dried chilli flakes; 1 teaspoon finely grated lemon rind, plus 2 teaspoons juice; 4 x 150g pork medallions, trimmed of excess fat; 1/2 small (about 300g) pawpaw, peeled, seeds removed, flesh chopped; 1/2 cup basil leaves, roughly shredded; 1 small eschalot, finely chopped; 2 teaspoons olive oil; 1 teaspoon red wine vinegar

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15m

10m

Chilli rubbed pork with pawpaw and basil salsa

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This chilli rubbed pork is guaranteed to please even the toughest barbecue critic. Served with fresh pawpaw salsa, it's a real winner.

1 teaspoon dried chilli flakes
1 teaspoon finely grated lemon rind, plus 2 teaspoons juice
4 x 150g pork medallions, trimmed of excess fat
1/2 small (about 300g) pawpaw, peeled, seeds removed, flesh chopped
1/2 cup basil leaves, roughly shredded
1 small eschalot, finely chopped
2 teaspoons olive oil
1 teaspoon red wine vinegar

Method

1.

Combine the chilli and lemon rind with 1 teaspoon of sea salt, then rub over the pork.
2.

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.
3.

For the salsa, combine the lemon juice with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve the pork topped with salsa.