Photo of Balsamic and mustard pork cutlets with roasted vegies by WW

Balsamic and mustard pork cutlets with roasted vegies

10
10
8
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

orange sweet potato (kumara)

200 g, chopped

potato, desiree, peeled, raw

200 g, chopped

zucchini

2 medium, chopped

Queensland blue pumpkin

450 g, unpeeled, cut into wedges

garlic

4 clove(s), unpeeled

fresh rosemary

1 tbs, (1 fresh sprig)

balsamic vinegar

2 tbs

wholegrain mustard

1 tbs

pork loin cutlet

480 g, (Buy 4x150g cutlets), fat trimmed

cornflour

1 tsp

oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Place sweet potato, potato, zucchini, pumpkin, garlic and rosemary in a large bowl and lightly spray with oil. Season with salt and pepper and toss to coat. Spread over a large baking dish. Bake for 30 minutes or until golden and tender.
  2. Meanwhile, combine vinegar and mustard in a shallow dish. Add pork and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Remove cutlets from marinade. Reserve marinade. Cook pork for 2 minutes each side or until browned.
  3. Remove garlic from baking dish and reserve. Place cutlets on vegetables and bake for 5 minutes or until cutlets are just cooked through. Cover tray with foil and set aside to rest for 5 minutes before serving.
  4. Meanwhile, squeeze garlic from skins. Finely chop garlic and place in a small saucepan with reserved marinade. Add combined cornflour and 2 tablespoons water and stir to combine. Place saucepan over medium-high heat and cook, stirring, for 2 minutes or until sauce has thickened.
  5. Transfer pork and vegetables to serving plates. Drizzle sauce over pork to serve.

Notes

SERVING SUGGESTION: Steamed sugar snap peas. TIPS: Add it: 1 tsp honey to gravy in Step 4. Swap it: Pork for skinless lean chicken breast fillets.

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