Spiced pork fillet with papaya and chilli salsa

Pork, contrary to popular belief, doesn’t need to be cooked all the way through. Cook your fillet to medium for juicy, succulent meat.

1 hour (plus marinating time)

Serves 4


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 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



  1. Combine chillies, garlic, spices and olive oil to create a thin paste.
  2. Coat pork with paste and season. Marinate for 20 minutes or overnight.
  3. Mix salsa ingredients together and macerate for 30 minutes to draw out moisture.
  4. Remove pork from marinade and season.
  5. Heat a griddle pan over high heat or prepare hot coals.
  6. Grill fillets for 3-4 minutes, turning regularly (take care not to overcook them).
  7. Remove from heat and rest for 10 minutes.
  8. 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.


Browse more festive recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Steak platter

We used melt-in-the-mouth wagyu beef bavette steaks, but you can use trusty sirloin or rump too.

Butter chicken

Authentic butter chicken takes a bit of planning ahead, but the result is a warming showstopper with a rich, creamy sauce.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.