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Photo of Maple pork cutlets with pear and watercress salad by WW

Maple pork cutlets with pear and watercress salad

16
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: 480g steamed baby (chat) potatoes. TIP: To toast walnuts, toss them in a small non-stick frying pan over medium heat until golden and lightly toasted.

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