Maple pork cutlets with pear and watercress salad
16
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This delicate dish is a delightful combination of softly sweetened pork and crunchy pear and walnut salad.
Ingredients
Pork loin cutlet, raw
470 g, (Buy 680g) fat trimmed
Olive oil
2 tsp
Fennel seeds
2 tsp, crushed
Maple syrup
⅓ cup(s), (80ml)
Watercress
4 cup(s)
Pear(s)
1 medium, thinly sliced
Avocado
½ medium, thinly sliced
Blue vein cheese
30 g, sliced
Walnuts
2 tbs, coarsely chopped
Vinegar
2 tbs, apple cider
Instructions
1
Rub cutlets with oil and sprinkle with fennel. Season with salt and pepper.
2
Heat a large non-stick frying pan over medium heat. Cook pork for 3–4 minutes each side or until browned. Add maple syrup and 1/3 cup (80ml) water. Cover and cook for 3 minutes. Uncover and cook for 1–2 minutes or until pork is cooked through and sauce has slightly thickened.
3
Meanwhile, combine watercress, pear, avocado, cheese and walnuts in a large bowl. Drizzle with vinegar and toss to combine. Drizzle pork with pan juices and serve with salad.
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