1 hour (plus marinating time)
- 2 red chillies, chopped
- 4 cloves garlic
- ½ Tbsp (7ml) smoked paprika
- ½ Tbsp (7ml) ground cumin
- ¼ cup (60ml) olive oil
- 3 (800g-1kg) whole pork fillets
- Salt and milled pepper
- 2 small ripe papayas, peeled and diced
- 2cm knob ginger, grated
- 1 red chilli, deseeded and chopped
- ½ cucumber, diced
- ½ red pepper, diced
- 1 Tbsp (15ml) sugar
- 1 tsp (5ml) salt
- ½ punnet (10g) fresh mint, chopped
- ½ punnet (10g) fresh coriander, chopped
- 4 naan breads, for serving
- Combine chillies, garlic, spices and olive oil to create a thin paste.
- Coat pork with paste and season. Marinate for 20 minutes or overnight.
- Mix salsa ingredients together and macerate for 30 minutes to draw out moisture.
- Remove pork from marinade and season.
- Heat a griddle pan over high heat or prepare hot coals.
- Grill fillets for 3-4 minutes, turning regularly (take care not to overcook them).
- Remove from heat and rest for 10 minutes.
- Serve fillets sliced with grilled naan breads and papaya salsa.
Also called tenderloin, this is a very lean cut of meat that should be cooked whole to retain its moisture. Quick-cooking over very high heat is key here. Be sure to add a punchy sauce or condiment, as the lack of fat makes this cut a little less flavourful.