Pork cutlets with cherry and orange salsa
7 - 9
PersonalPoints™ per serving
The fruity salsa will bring out the flavour in these cutlets, making them the star of the dish. With super good-for-you sides, this is a great mid-week meal that everyone will love.
250 g, halved, pitted
⅛ tsp, pinch, to taste
2 bunch(es), trimmed
Pork loin cutlet
360 g, 4 lean cutlets, trimmed
210 g, very finely sliced
1 tbs, extra-virgin
- Shred long thin strips of zest from orange, avoiding white pith. Squeeze 2 tablespoons of juice. Combine cherries, zest, juice and cinnamon in a bowl and set aside for flavours to combine.
- Place asparagus in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and place in a large bowl of iced water for 1 minute. Repeat with snow peas in boiling water for 1 minute, then iced water for 1 minute. Drain and pat dry with paper towel. Cut asparagus in half lengthways. Trim tops from snow peas, and cut lengthways into thin strips.
- Heat a large heavy-based frying pan over medium-high heat. Lightly spray pork with oil and season with pepper. Cook for 3 minutes on each side for medium or to your liking. Set aside on a plate to rest for 5 minutes.
- Combine asparagus, snow peas and radish in a large bowl and drizzle with oil. Season and toss to combine. Divide between serving plates and add the pork and cherry salsa.
SERVING SUGGESTION: Steamed basmati rice.