Pork fillet – cinnamon skewer on tomato – papaya salad

Ingredients for 10 servings:

• 1 papaya, ripe
• 3 tomatoes, preferably oxheart
• Sugar
• olive oil
• Sea salt
• Pepper, black from the mill
• 1 lime(s)
• some allspice d’Espelette
• 700 g pork fillet(s)
• 5 stalk(s) cinnamon
• Clarified butter
• 150 ml white wine
• 2 tbsp honey
• 3 tsp thyme, dried
• 3 tsp white sesame seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

unusual starter, fresh flavors, suitable as finger food

The quantities given for 10 people are calculated as a finger food portion. Preparation (can be done one day in advance): Halve the papaya, peel, deseed, and cut into small cubes. Wash the tomatoes, cut into equally small cubes, and add to the papaya. Season everything generously with pepper, a little salt, and sugar. Drizzle with a little olive oil. Mix the papaya to tomato ratio: you’ll want a little more papaya. Preheat the oven to 170°C (350°F) and bake the diced vegetables in the oven for 10 minutes. Let cool slightly, then add the juice of one lime and some Espelette pepper. Mix everything well and let cool. Toast the sesame seeds in a dry pan. Add the honey, white wine, and thyme, and simmer until the mixture reaches a creamy consistency. Trim the pork fillet and cut into even-thickness medallions. Carefully split the cinnamon sticks in half with a knife and insert half a cinnamon stick into each piece of meat (like a skewer). To serve: Divide the salad among glasses. Fill a disposable piping bag with the honey sauce. Season the meat with salt and fry in a pan with hot clarified butter. Then season with black pepper and salt, if desired. Place a skewer on each glass and squeeze some of the honey sauce onto the meat. Serve immediately.