Grilled pork cutlet with maple-mustard glaze
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
1 tsp, (smoked)
- 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.
- 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.
- Serve pork with grilled potato and pumpkin.