Tray-baked maple-mustard pork cutlets with vegies
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Time to make:
$5.60 per serve
(at time of publication)
Full ingredients list:
600g pumpkin, seeded, cut into 1cm-thick wedges
2 medium red onions, peeled, cut into wedges
350g cauliflower, cut into florets
2 teaspoons chopped fresh sage, plus 1/4 cup whole sage leaves
1 1/2 tablespoons Dijon mustard
2 teaspoons maple syrup
4 x 150g lean French-trimmed pork loin cutlets
200g steamed green beans, to serve
60g baby rocket, to serve
50g reduced-fat feta, crumbled, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place pumpkin and onion on tray; lightly spray with olive oil. Bake for 15 minutes. Add cauliflower; bake for 15 minutes.
Step 2Meanwhile, combine chopped sage, mustard and maple syrup in a large bowl. Spray a large non-stick frying pan with olive oil; set over high heat. Cook pork cutlets for 2–3 minutes each side, or until they are golden.
Step 3Add pork and sage leaves to baking tray with vegies. Spread mustard mixture over cutlets. Bake for 10–12 minutes, or until pork is cooked to your liking and vegetables are golden.
Step 4Serve pork cutlets with the roasted vegetables, green beans, rocket and crumbled feta.
About this recipe
First published: July 2017