Marinated pork cutlets with charred veg and mint pesto
Serves: 4
Time to make: 1 hr 10 mins , plus 15 mins to 1 hr marinating
Hands-on time: 40 mins
Total cost: $44.00 / $11.00 per serve
(at time of publication)
Ingredients
- 2 tablespoons Dijon mustard
- 1 orange, zest and juice
- 1 tablespoon olive oil
- 6 thyme leaves
- 4 x 250g pork cutlets (bone in)
- 1 medium-sized red capsicum
- 1 medium-sized yellow capsicum
- 1 bunch spring onions, trimmed, halved
- 1 large courgette, cut in 3mm rounds
- 1 small eggplant, cut in 3mm rounds
- 2 small kumara, cut in 3mm rounds
- oil spray
- Mint pesto
- 1 cup fresh mint, leaves only (with some leaves set aside, to garnish)
- 1 cup baby spinach
- ¼ cup pine nuts
- 1 lemon, grated zest and juice
- 2 tablespoons olive oil
Instructions
1 Place mustard, orange zest, orange juice, oil and thyme in a large bowl. Stir and season with black pepper. Add pork cutlets to bowl and turn to coat. Cover bowl and place in fridge to marinate for 15 minutes to 1 hour.
2 Meanwhile, make mint pesto. Place mint, spinach, pine nuts, lemon zest and lemon juice in a small food processor with 1 tablespoon water. Blend to combine. Stir second measure of oil through mint pesto and set aside.
3 Preheat barbecue to high. Grill capsicums, turning regularly, for 10 minutes or until skins blacken. Transfer capsicums to a large bowl, cover with plastic wrap and leave to cool slightly so skins loosen. Peel off skins and discard. Cut capsicums in thick slices and set aside.
4 Decrease barbecue heat to medium-high. Grill marinated pork cutlets, turning once, for 8-10 minutes or until golden brown and cooked to your liking.
5 Meanwhile, spray spring onions, courgette, eggplant and kumara with oil. Grill vegetables for 4-5 minutes each side or until tender and charred.
6 Place charred vegetables in a large salad bowl with reserved capsicum slices and half of the reserved mint pesto. Toss well. Garnish vegetables with reserved mint.
7 Serve grilled marinated pork cutlets with charred vegetables and remaining mint pesto.
Variations
Make it gluten free: Check mustard is gluten free.
Nutrition Info (per serve)
Kilojoules 2230kJ
Calories 534cal
Protein 48g
Total fat 24g
–Saturated fat 5g
Carbohydrates 30g
–Sugars 14g
Dietary fibre 7g
Sodium 280mg
Calcium 190mg
Iron 7mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
