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Butterflied Pork Fillet with Mango Salsa

Do watch our one minute video! One pork fillet generously feeds 2 - 3 people, especially when butterflied and flattened. Pan-frying is a quick, easy and delicious preparation method for the fillet. Do serve it with the traditional mango salsa.
Butterflied Pork Fillet with Mango Salsa
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You Will Need:

Pork Fillet
  • 1 fresh pork fillet ± 350 g
  • 2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
  • ½ t (2,5 ml) cocoa powder
  • olive oil
  • 2 T (30 ml) butter
Salsa
  • 1 mango, peeled, sliced and cubed
  • a small handful of fresh coriander leaves
  • 1 spring onion, finely sliced with green leaves (optional)
  • ½ red chilli, finely sliced
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ¼ cup (60 ml) Ina Paarman’s Lime & Coriander Dressing
Pork Fillet
  • 1 fresh pork fillet ± 350 g
  • 2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
  • ½ t (2,5 ml) cocoa powder
  • olive oil
  • 2 T (30 ml) butter
Salsa
  • 1 mango, peeled, sliced and cubed
  • a small handful of fresh coriander leaves
  • 1 spring onion, finely sliced with green leaves (optional)
  • ½ red chilli, finely sliced
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ¼ cup (60 ml) Ina Paarman’s Lime & Coriander Dressing

Ina’s Tip

Use 2 - 3 butterflied chicken breasts in place of a pork fillet.

Method:

Butterfly and flatten pork fillet (see one minute video).

Mix Braai & Grill Seasoning with cocoa powder and rub all over the meat. Drizzle with olive oil and leave to stand at room temperature while making the salsa.

Mix the cubed mango, coriander, spring onion, chilli and Chilli & Garlic Seasoning

Dress just before serving.

Cut fillet in half across.

Warm 2 T olive oil and butter gently in a non-stick frying pan. Cook the pork over gentle heat until deep brown on the outside.

Serve with Mango Salsa and couscous or rice. Garnish with coriander leaves.

Use 2 - 3 butterflied chicken breasts in place of a pork fillet.

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Butterflied Pork Fillet with Mango Salsa

Do watch our one minute video! One pork fillet generously feeds 2 - 3 people, especially when butterflied and flattened. Pan-frying is a quick, easy and delicious preparation method for the fillet. Do serve it with the traditional mango salsa.
Butterflied Pork Fillet with Mango Salsa

You Will Need:

Pork Fillet
  • 1 fresh pork fillet ± 350 g
  • 2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
  • ½ t (2,5 ml) cocoa powder
  • olive oil
  • 2 T (30 ml) butter
Salsa
  • 1 mango, peeled, sliced and cubed
  • a small handful of fresh coriander leaves
  • 1 spring onion, finely sliced with green leaves (optional)
  • ½ red chilli, finely sliced
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ¼ cup (60 ml) Ina Paarman’s Lime & Coriander Dressing
Ina’s Tip

Use 2 - 3 butterflied chicken breasts in place of a pork fillet.

Method:

Butterfly and flatten pork fillet (see one minute video).

Mix Braai & Grill Seasoning with cocoa powder and rub all over the meat. Drizzle with olive oil and leave to stand at room temperature while making the salsa.

Mix the cubed mango, coriander, spring onion, chilli and Chilli & Garlic Seasoning

Dress just before serving.

Cut fillet in half across.

Warm 2 T olive oil and butter gently in a non-stick frying pan. Cook the pork over gentle heat until deep brown on the outside.

Serve with Mango Salsa and couscous or rice. Garnish with coriander leaves.

Use 2 - 3 butterflied chicken breasts in place of a pork fillet.

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