Photo of Pork cutlets with cherry and orange salsa by WW

Pork cutlets with cherry and orange salsa

6
6
6
SmartPoints® value per serving
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

tsp, pinch, to taste

Asparagus

2 bunch(es), trimmed

Snow peas

150 g

Pork loin cutlet

360 g, 4 lean cutlets, trimmed

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.

Notes

SERVING SUGGESTION: Steamed basmati rice.