- 2 tablespoons sesame seeds, toasted
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 4 (about 175g each) pork loin cutlets, French trimmed, excess fat trimmed
- Mixed salad leaves, to serve
- 4 small wholegrain bread rolls, to serve
- 2 mangoes, cheeks removed, peeled, finely chopped
- 4 shallots, trimmed, pale section only, thinly sliced
- 1 long fresh red chilli, seeded, finely chopped
- 2 tablespoons chopped fresh coriander
- 1 tablespoon fresh lime juice
- Step 1Place the sesame seeds and ginger in a mortar and pound with a pestle until a coarse paste forms. Transfer to a shallow glass or ceramic dish. Stir in the sherry and sesame oil. Add the pork and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Step 2Meanwhile, to make the mango salsa, combine the mango, shallot, chilli, coriander and lime juice in a bowl.
- Step 3Heat a large non-stick frying pan over high heat. Cook the pork for 2 minutes each side. Reduce heat to medium and cook for a further 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
- Step 4Divide the pork among serving plates. Top with mango salsa. Serve with mixed salad leaves and bread rolls.
Benefits of mangoes: Supports good eye health; one of the richest sources of vitamin C and a source of fibre and antioxidants.
Bite into the juicy golden flesh of a mango and you’ll not only get a mouthful of pure sunshine but heaps of health benefits, too.
- Author: Chrissy Freer
- Image credit: Chris Jones
- Publication: Australian Good Taste