Chilli rubbed pork with pawpaw and basil salsa

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

Recipe «Chilli rubbed pork with pawpaw and basil salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 1 tsp dried chilli flakes, 1 tsp finely grated lemon rind, plus 2 tsp juice, 4 x 150g pork medallions, trimmed of excess fat, 1/2 small pawpaw, peeled, seeds removed, flesh chopped, 1/2 cup basil leaves, roughly shredded , 1 small eschalot, finely chopped, 2 tsp olive oil, 1 tsp red wine vinegar .

Ingredients:

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

Instructions

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.