Pork cutlets with cherry and orange salsa
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Orange(s)
1 small
Cherries
250 g, halved, pitted
Ground cinnamon
⅛ tsp, pinch, to taste
Asparagus
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
Instructions
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.
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