Date night = sans kids. For us this means interesting flavour combinations and the delicious warmth of red chillies – all the things small people’s palates don’t appreciate.
This fresh tasting summer dish got the “you can make this again” thumbs up from the wine guy. Top marks.
A forgiving dish, if you overcook the pork you can hide those dry slices in the abundance of juicy salsa. Winning.
1 pork fillet
1 tsp dijon mustard
1 tsp grainy mustard
a drizzle of honey
salt and pepper
2 Tbs olive oil
a punnet of cherry tomatoes or 3 big ripe ones
a jalapeno or red chilli – depends on what heat you like
juice of half a lemon
1 tsp white wine or champagne vinegar
1/2 tsp cumin
a pinch of salt
ground black pepper
1 Tbs chopped mint
1 Tbs chopped basil
1 spring onion, thinly sliced (or substitute with red onion)
Smear the mustards and honey all over the fillet. Season with salt and pepper. Line a baking pan with baking paper and cook at 220 C for around 25 mins or until it’s firm to squeeze with the tongs. Rest the meat for 5-10 mins.
Heat a grill pan or fry pan. Cut the cherry tomatoes in half or if you used big tomatoes dice into small dice size pieces. Slice the chilli.
Add 1 Tbs of olive oil to the pan and cook tomatoes and chilli for about 3 to 4 mins.
Add to the tomatoes and chilli the lemon juice, vinegar, cumin, salt, pepper, 1 Tbs olive oil. Fold in the basil, mint and onion.
Slice the rested meat and serve with the warm salsa and rice with a few salad greens on the side.