Ingredients

Method

• 1 t smoked paprika
• a few sprigs thyme, chopped
• 2 T olive oil
• 400 g pork fillet
• basil leaves, to garnish
• For the juicy nectarine salsa, mix:
• 2 ripe white nectarines, chopped
• 2 ripe yellow nectarines, chopped
• 1 red chilli, minced
• ¼ cup lime juice
• 2 T olive oil
• 4 T coriander, chopped
• salt, to taste

Method

Ingredients

Preheat a griddle pan until very hot. Rub the paprika, thyme and olive oil onto the pork.

Cook on both sides until caramelised and dark brown. Wrap tightly in tinfoil and allow to rest for 20 minutes. Slice and serve with the salsa, garnished with basil leaves.

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