Pork Fillet with Corn and Tomato Salsa

  • Preparation time: 10 minutes
  • Cooking time: 16 minutes to 18 minutes
  • Total time: 26 minutes to 28 minutes 30 minutes

Serves: 4


  • 350g essential Waitrose Pork Fillet
  • 1 tbsp olive oil
  • ½ tsp paprika
  • 2 essential Waitrose Whole Sweetcorn
  • Finely grated zest and juice of ½ an orange
  • 1 essential Waitrose Tomato, diced
  • 1 salad onion, trimmed and finely sliced
  • 2 tbsp chopped coriander


  1. Cut the pork on the diagonal into 12 even slices. Warm a griddle pan or non-stick frying pan over a medium heat. Spoon the oil onto a plate and mix in the paprika. Roll the corn and the pork slices in the flavoured oil until both are evenly coated.
  2. Cook the corn on the griddle (or in a frying pan) for about 10-12 minutes, turning occasionally, until tender and beginning to char. Remove from the griddle and set aside. Add the pork to the hot griddle and cook for about 3 minutes on each side, or until golden and there is no more pink meat. Pour the orange juice into the pan and remove from the heat.
  3. When the corn is cool enough to handle, stand one of the cobs on its end in a shallow bowl. Run a sharp knife from top to bottom around the central core to release the kernels. Discard the core. Repeat with the other cob.
  4. Add the tomatoes, onion, coriander, and orange zest to the corn. Mix well and season to taste. Divide the pork and any pan juices between 4 warmed plates and serve with the salsa on the side. Great with buttered new potatoes or warm flour tortillas.