Step 1 To make tamarillo sauce, spray a small saucepan with oil and place over medium heat. Add onion and gently sauté, then cover and cook for 5 minutes. Add tamarillo flesh, brown sugar and red wine. Bring to the boil, reduce heat and simmer for 20 minutes.
Step 2 Meanwhile, steam potatoes until tender. Drain, then mash with milk.
Step 3 Place Brussels sprouts into a shallow microwave-proof bowl with a little water, cover and cook on HIGH for 2–3 minutes.
Step 4 Spray a medium frying pan with oil and place over high heat. Cook schnitzels for 2–3 minutes on each side, or until cooked through. Set aside and keep warm. Add Brussels sprouts to pan and toss through pan juices. Serve pork, topped with tamarillo sauce, with mash and Brussels sprouts.