Marinated pork cutlets with charred veg and mint pesto
- 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
- 1/4 cup pine nuts
- 1 lemon, grated zest and juice
- 2 tablespoons olive oil
Total fat 24g
Saturated fat 5g
Dietary fibre 7g
- 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.
- 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.
- 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.
- 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.
- Meanwhile, spray spring onions, courgette, eggplant and kumara with oil. Grill vegetables for 4-5 minutes each side or until tender and charred.
- 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.
- Serve grilled marinated pork cutlets with charred vegetables and remaining mint pesto.
Make it gluten free: Check mustard is gluten free.
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