Roast pork cutlets with spiced apricots
500 g, halved
2 tbs, (4 sprigs) plus extra 3 tsp finely chopped thyme leaves
1 tsp, finely chopped
Pork loin cutlet, raw
480 g, (4 x 150g)
8 individual, cut into 1cm pieces (see tip)
- Preheat oven to 220°C or 200°C fan-forced. Place potatoes in a microwave-safe bowl and cover with boiling water. Cover with plastic wrap and microwave on High (100%) for 4 minutes or until par-cooked. Drain and return to bowl. Add half the oil and thyme sprigs. Season with salt and pepper and toss to coat. Spread potatoes over a large baking tray and bake for 20 minutes or until golden and tender.
- Meanwhile, combine extra chopped thyme and rosemary on a plate. Season with salt and pepper. Add pork and turn to coat. Combine apricot and mixed spice in a medium bowl. Season with salt and pepper and toss to coat. Arrange apricot mixture in the centre of a medium baking dish.
- Heat remaining oil in a large non-stick frying pan over high heat. Cook pork for 1–2 minutes each side or until browned. Place pork on top of apricot mixture, tucking any stray apricots under cutlets. Bake with potatoes for the last 10–12 minutes of cooking or until apricots soften and pork is cooked to your liking.
- Serve cutlets with roast potatoes, spiced apricots and a drizzle of cooking juices.