John Myers
Pork Fillet with Pineapple and Cucumber Salsa
The perfect pork fillet with pineapple and cucumber salsa recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 1 tsp Olive oil
- 1 tsp Butter
- 4 tbsp White wine or teriyaki sauce
- Salt pepper
- 0,5 Pineapple or 5 peeled rings
- 1 small Cucumber
- 1 Red chilli pepper
- 3 Stems Mint
- 3 tbsp Orange juice
- For the salsa, peel the pineapple and cut out the stalk. Dice the pineapple very small. Wash the cucumber, cut in half lengthways, core and dice into small pieces. Clean the chilli, cut lengthways, core, wash and chop very finely. Wash mint, shake dry, chop. Mix all salsa ingredients with orange juice and season with salt. Refrigerate.
- Pat the meat dry. Heat the olive oil and butter in a pan. Fry the meat vigorously all around. Deglaze with white wine or teriyaki sauce and continue frying over medium heat for about 12-15 minutes with the lid on. Season with salt and pepper. Wrap in aluminum foil and let rest for about 5 minutes.
- Slice the meat and serve with the salsa.
- Green lettuce and herb butter baguette tastes good with it.
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