Ingredients portion 2
Cherry 250 g
Lime juice 2 teaspoons
Lime zest ¼ teaspoon
Jalapeño pepper 1 teaspoon
Red onion ¼ head
Fresh coriander 1.5 teaspoons
Pork loin 350 g
Black pepper 2 tablespoons
Olive oil 1 tablespoon
Cooking instructions 20 minutes
1 To make the cherry salsa, coarsely chop the fresh cherries (dark and sweet) and mix them in a bowl with the juice and grated lime zest, finely chopped red onion, chopped coriander and jalapenos.
2 Coat the pork loin in a mixture of salt and black pepper grinded in a coffee grinder, place it in a shallow heavy pan with heated oil and fry on both sides over a medium heat until crispy.
3 Put the roast pork into a shallow roasting tin and place in a preheated oven at 210 degrees for 10 to 12 minutes.
4 When the temperature inside the meat has risen to 65-70 degrees, place the meat on a cutting board and let it rest.
5 After 5-10 minutes, cut the meat into medallions and serve with the cherry salsa.