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Photo of Pork cutlets with cherry and orange salsa by WW

Pork cutlets with cherry and orange salsa

Total Time
30 min
20 min
10 min
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.



1 small


250 g, halved, pitted

Ground cinnamon

tsp, pinch, to taste


2 bunch(es), trimmed

Snow peas

150 g

Pork loin cutlet, raw

360 g, 4 lean cutlets, trimmed

Red radish

210 g, very finely sliced

Olive oil

1 tbs, extra-virgin


  1. 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.
  2. 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.
  3. 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.
  4. 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.