[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 plans only. Offer ends 27/02/24. See terms.
Photo of Roast pork cutlets with spiced apricots by WW

Roast pork cutlets with spiced apricots

Total Time
35 min
10 min
25 min
Baking pork on a bed of sweet apricots keeps it moist and tender and adds a subtle sweet flavour.


Baby potatoes

500 g, halved

Olive oil

1 tbs

Fresh thyme

2 tbs, (4 sprigs) plus extra 3 tsp finely chopped thyme leaves

Fresh rosemary

1 tsp, finely chopped

Pork loin cutlet, raw

480 g, (4 x 150g)


8 individual, cut into 1cm pieces (see tip)

Mixed spice

1 tsp


  1. Preheat oven to 220°C or 200°C fan-forced. Place potatoes in a microwave-safe bowl and cover with boiling water. Cover with plastic wrap and microwave on High (100%) for 4 minutes or until par-cooked. Drain and return to bowl. Add half the oil and thyme sprigs. Season with salt and pepper and toss to coat. Spread potatoes over a large baking tray and bake for 20 minutes or until golden and tender.
  2. Meanwhile, combine extra chopped thyme and rosemary on a plate. Season with salt and pepper. Add pork and turn to coat. Combine apricot and mixed spice in a medium bowl. Season with salt and pepper and toss to coat. Arrange apricot mixture in the centre of a medium baking dish.
  3. Heat remaining oil in a large non-stick frying pan over high heat. Cook pork for 1–2 minutes each side or until browned. Place pork on top of apricot mixture, tucking any stray apricots under cutlets. Bake with potatoes for the last 10–12 minutes of cooking or until apricots soften and pork is cooked to your liking.
  4. Serve cutlets with roast potatoes, spiced apricots and a drizzle of cooking juices.


SERVING SUGGESTION: Steamed green beans and yellow patty pan squash. TIP: If using very ripe apricots, cut into large chunks so the fruit doesn’t break down too much in the oven. You could also use 16 canned apricot halves (in natural juice) but they will create a much softer mixture.