1 Preheat oven to 180°C (160°C fan).

2 Pat pork dry with paper towels. Fold thin ends of fillets under to form an even shape and tie securely with kitchen string. Combine salt, cayenne and allspice in a bowl. Season pork to taste with spice mix, pressing down well. Heat oil in a large frypan over moderately high heat. When hot, add pork and brown well on all sides, about 5mins. Transfer pan to oven and cook for 10-20mins or until pork is done. Remove pork to a heated plate and stand for 5-10mins. Cut into 1cm slices.

3 Meanwhile, to make salsa, place all ingredients in a bowl and toss well. Season with salt.

4 Place a handful of lettuce on each plate, top with pork and serve with salsa.  Serves 6-8 

WINE MATCH Wines with good acidity pair well with this robust pork dish. Try the glorious grapefruit flavours of the 2008 Next of Kin Margaret River Chardonnay, $18, or the limey 2008 St Hallett Eden Valley Riesling, $19.

Recipe by Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem
Wine match Toni Paterson