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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

470 g, (Buy 680g) fat trimmed

Olive oil

2 tsp

Fennel seeds

2 tsp, crushed

Maple syrup

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.