Summary

Ingredients

• 1 papaya, ripe
• 3 tomato (s), preferably ox heart
• sugar
• olive oil
• sea-salt
• Black pepper from the mill
• 1 lime (s)
• some piment d`Espelette
• 700 g pork fillet (s)
• 5 sticks cinnamon
• Clarified butter
• 150 ml white wine
• 2 tablespoon honey
• 3 teaspoons thyme, dried
• 3 teaspoons sesame seeds, white

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Instructions

1. The amount for 10 people. is calculated as a finger food portion.
2. Preparation (can be done one day in advance):
3. Halve, peel and core the papapaya and cut into small cubes. Wash the tomatoes and cut into small cubes and add to the papaya. Season everything vigorously with pepper, lightly salt and sugar. Pour some olive oil over it. Mixing ratio papaya to tomato: it should be a little more papaya.
4. Preheat the oven to 170 degrees and cook the diced vegetables in the oven for 10 minutes.
5. Let cool down a little and add the juice of a lime and a little pimento d’Espelette.
6. Mix everything well and let cool down.
7. Toast the sesame seeds in a dry pan. Add honey, white wine and thyme and reduce until the mixture has a creamy consistency.
8. Parry the pork tenderloin and cut into medallions of the same thickness. Carefully split the cinnamon sticks in the middle with a knife and stick half a cinnamon stick into each piece of meat (like a skewer).
9. Serving:
10. Divide the salad between glasses. Pour the honey sauce into a disposable piping bag.
11. Season the meat with salt and fry in a pan with hot clarified butter. Then season with black pepper and, if necessary, with salt.
12. Place a skewer on each glass and press some of the honey sauce onto the meat.
13. Serve immediately.