Jerk Pork Medallions with Pineapple Salsa

Course: Main Skill level: easy Serves: 4

4 x pork loin medallions (or loin steaks)

For the Marinade:

3 tbs Jamaican Jerk spice mix

2 tbs vegetable oil

For the Salsa:

2 tbs olive oil

120 g (4½ oz) fresh pineapple slices, cut into 1 cm (½ in) cubes 12 whole cherry tomatoes, quartered 1 lime, juice only

1 x small bunch coriander, chopped

1 x small red chilli, chopped

½ red onion, chopped finely

Salt and freshly ground black pepper, to taste To Serve: sweet potato wedges; steamed green beans.

1 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.

2 In a bowl, mix the Jerk spices with the oil, coat the pork and set aside for 10 minutes

3 To make the salsa, add all the ingredients to a bowl, mix well and season to taste

4 Heat an ovenproof griddle pan till hot, brush the pork with oil and season with salt and pepper. Add the pork medallions to the pan and cook for 3 minutes on one side. Then turn the medallions over and place the pan in the oven to cook for a further 6 to 8 minutes.

5 Remove from the pan and place on a plate to rest for 2 minutes. Top with the pineapple and chilli salsa, and serve with sweet potato wedges and steamed green beans.