Pork Tenderloin with Pineapple Salsa

PREPARE PORK: Trim any silver skin from the pork using a small, sharp knife. Slice the tenderloin into thick medallions (approx. 2.5cm / 1 in.), season well with salt and pepper, and coat lightly with flour.
500 g pork tenderloin, 2 tbsp plain or all-purpose flour, sea salt and freshly ground black pepper
COOK RICE: Rinse basmati rice and cook according to package instructions. (or follow my instructions for perfect fluffy rice in this recipe)
200 g basmati rice
MAKE SALSA: Combine pineapple, chilli, coriander, mint, 2 tbsp lime juice, and season with salt and pepper. Add mango if using. Let sit for 10 minutes.
200 g fresh pineapple, diced, 1 fresh chilli, 2 tbsp coriander (cilantro), 1 tbsp mint, 3 tbsp lime juice, 75 g fresh mango
SEAR PORK: Heat oil in a pan. Sear the pork for 3 minutes per side until golden.
2 tbsp vegetable oil
MAKE GLAZE: Reduce heat, then add the soy sauce, honey, garlic, ginger, and 1 tbsp lime juice. Stir for 30–60 seconds until the glaze thickens and coats the pork, then remove from heat.
3 tbsp soy sauce, 1½ tbsp runny honey, 2 cloves garlic, 1 tsp fresh ginger
SERVE: Divide the rice between serving plates, top with pork and glaze, spoon over plenty of salsa, sprinkle with cashews, and serve with lime wedges.
50 g cashews, Lime wedges

Prefer grilled pork? Cook on high heat for 3–4 minutes per side.

Want extra crunch? Toast the cashews before serving.

Need a milder salsa? Swap chilli for red bell pepper.