Pork cutlets with baby truss tomatoes

Name: Pork cutlets with baby truss tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Australian
Ingredients: 6 pork cutlets; 2 tbsp Cajun seasoning; 1 tbsp olive oil; 1 large red onion, halved, cut into wedges; 6 Lebanese eggplants, halved lengthways (see note); 3 zucchini, quartered lengthways; Olive oil spray; 2 red apples, halved, cored, cut into thick wedges; 2 x 275g pkts baby roma truss tomatoes

55 min·Australian

Pork cutlets with baby truss tomatoes

Prep15 min

Cook40 min

Total55 min

Taste

Ingredients

6 pork cutlets
2 tbsp Cajun seasoning
1 tbsp olive oil
1 large red onion, halved, cut into wedges
6 Lebanese eggplants, halved lengthways (see note)
3 zucchini, quartered lengthways
Olive oil spray
2 red apples, halved, cored, cut into thick wedges
2 x 275g pkts baby roma truss tomatoes

Instructions

3 steps

Preheat oven to 200°C. Sprinkle both sides of pork cutlets with the Cajun seasoning. Heat the olive oil in a large heavy-based flameproof roasting pan over medium heat. Cook the pork for 2 minutes each side or until golden. Transfer to a plate.

Place the onion, eggplant and zucchini in the pan. Spray with olive oil spray and season with salt and pepper. Roast for 15 minutes or until the vegetables just start to soften.

Arrange the pork, apple and tomatoes in the pan with the vegetables. Roast, using a spoon to remove any excess liquid from the pan halfway through cooking, for a further 20 minutes.

Progress

0 / 3 steps

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