1

Combine the paprika, oregano, lemon rind and half the oil in a large bowl. Add the pork and toss to coat.

2

Heat the remaining oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and capers and cook for 1 minute or until fragrant. Add the tomato and ½ cup (125ml) water and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Uncover and simmer for 4 minutes or until thickened slightly.

3

Meanwhile, heat a barbecue grill or chargrill over medium heat. Cook the pork for 3 minutes each side or until cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.

4

Serve the pork with the caponata and salad leaves.