Mexican Pork Fillet
| 400 g | pork fillet all visible fat removed |
| 3 tbsp | brown granulated sweetener |
| 3 tbsp | balsamic vinegar |
| 2 cm | piece fresh ginger peeled and minced |
| 2 cloves | garlic peeled and minced |
| 10 | red chilli deseeded and finely chopped |
| 20 | limes, juiced |
| 1 tsp | cumin |
| 1 tsp | paprika |
| ½ tsp | oregano |
| ½ tsp | onion salt |
| ½ tsp | cayenne pepper |
| ½ tsp | salt |
| ½ tsp | freshly ground black pepper |
| 10 g | fresh coriander chopped |
| 10 | lime cut into wedges |
| low calorie cooking spray |
| Pre-heat oven to 200°C (fan). |
| In a mixing bowl, add the brown granulated sweetener, balsamic vinegar, lime juice, ginger, garlic, and fresh chilli. Mix. |
| Add the cumin, paprika, oregano, onion salt, cayenne pepper, coriander, and the salt and pepper. Mix well. |
| Place the pork into the marinade and leave for 15-20 minutes. |
| Spray a lidded, ovenproof frying pan with low calorie cooking spray and set on a medium heat. Add the pork, reserving most of the marinade in the mixing bowl. |
| Cook the pork for 5 minutes sealing on all sides, then place into the oven with the rest of the marinade. Cover with the lid. |
| Cook for 15 minutes, then remove the lid and cook for a further 5 minutes. |
| Remove the pork from the pan and let it rest for 5 minutes before serving. Serve with some of the cooked marinade drizzled over the top and garnish with the wedges of lime. |