• 2 medium (400g each) pork fillets
• Olive oil
• Salt and pepper
• 2 teaspoons (10ml) cumin seeds
• 1 tablespoon (15ml) coriander seeds, slightly crushed
• 2 tablespoons (30ml) agave syrup or honey
• Juice of 1 lime

SALSA

• 1 mango, peeled and diced
• 1 red onion, diced
• 2 jalapeño chillies, seeded and diced
• Handful of coriander leaves, chopped
• Juice of 2 limes

Preheat a griddle pan over medium heat.

Rub the fillets with oil and season all over with salt and pepper. Rub the spices into the meat, pressing into the meat to stick.

Chargrill the meat slowly until it is well browned and almost cooked through (about 8 minutes per side).

Mix the agave syrup or honey and lime juice and brush over the pork for the final two minutes of cooking.

Remove the meat and set aside.

Toss the salsa ingredients in a bowl, season well and stir to combine. Cut the fillets on the diagonal and drizzle with the resting juices. Serve with salsa.

WHY NOT…

… use pineapple, pawpaw or kiwi if mangoes are not in season.

… serve the fillet sliced and topped with salsa in hot, flaky rotis or wraps.

… use pork rashers or smoked Kassler chops instead of fillet.