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Photo of Grilled pork cutlet with maple-mustard glaze by WW

Grilled pork cutlet with maple-mustard glaze

5 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
As it bubbles on the grill the maple syrup coats the pork in a lip-smacking layer of caramelised flavour.


Maple syrup

1 tbs

No added sugar orange juice

2 tsp

Whole grain mustard

2 tsp

Lean pork loin chop

480 g, trimmed (buy 4 x 170g cutlets)


4 medium, (desiree) thickly sliced


400 g, (Japanese) deseeded, cut into thin wedges

Olive oil

1 tbs

Ground paprika

1 tsp, (smoked)


  1. Combine syrup, juice and mustard in a small bowl. Brush half the syrup mixture over pork. Preheat a chargrill or barbecue over medium-high heat. Cook pork, basting occasionally with remaining syrup mixture, for 4–5 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before serving.
  2. Meanwhile, place potato, pumpkin, oil and paprika in a large bowl. Toss to coat. Grill vegetables for 6–8 minutes each side or until golden and tender.
  3. Serve pork with grilled potato and pumpkin.


SERVING SUGGESTION: Mixed salad leaves.TIP: You can use lean veal cutlets instead of pork.