Orange and maple pork cutlets
Whole grain mustard
1 tsp, finely grated
Freshly squeezed orange juice
Sugar-free maple flavoured syrup
Pork, loin cutlet, French-trimmed, raw
700 g, (Buy 4 x 175g cutlets), fat trimmed
2 x 3 second spray(s)
- Combine mustard, orange rind, juice and maple syrup in a small bowl. Season with salt and pepper. Spread half the mustard mixture over pork.
- Lightly spray a large chargrill pan with oil and heat over medium-high heat. Cook pork, basting occasionally with half of remaining mustard mixture, for 3-4 minutes each side or until cooked to your liking. Serve pork drizzled with remaining mustard mixture.
SERVING SUGGESTION: Salad of rinsed and drained canned lentils tossed with grated carrot, blanched broccoli florets and chopped steamed baby new (chat) potatoes.