By Nadia Arumugam |

Pork Loin + Cherries + Basil = Yumminess. Who Knew?

Fiery Pork Cutlets with Basil and Cherry Salsa

This recipe is ideal for a light summer dinner. Or, if you’re like me and you enjoy a proper lunch even if it is a Wednesday afternoon, it’s also perfectly suited for lunch, Monday through to Sunday. The spice in the pork is perfectly offset by the sweetness of the cherries, the gentle bite of  balsamic vinegar and the bright, fresh flavor of basil. Accompany with a spritely mixed green salad or butted-tossed steamed green beans.

Serves 2

For the Spice Rub

1/2  tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Kosher salt and freshly ground black pepper

4 x 1/3-inch slices boneless, center cut pork loin, (1/2 to 3/4 lb. total weight)

For the Salsa

7oz. stemmed cherries, pitted and chopped, about
18 plump cherries (I used Ranier, but you could use Bing too)
2 Tbs. shredded (chiffonade) basil
1 tsp. balsamic vinegar
1 Tbs. finely chopped red onion

Combine all the ingredients for the spice rub in a small bowl with 1/4 tsp. salt and 1/2 tsp. pepper. Sprinkle the mixture evenly over both sides of the pork cutlets, and rub in. Leave for 10 minutes.

Meanwhile, combine all the salsa ingredients in a medium bowl and set aside. Heat 2 Tbs. olive oil in a large skillet. When shimmering hot add the pork in a single layer. Cook for 1 1/2 -2 minutes on either side, until browned and just cooked through. Remove from the heat and leave to rest for a minute or so.

Serve the pork with the salsa spoon over the top.

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