Pork with cranberry and apple relish

Heat oil 2 tsp olive oil in a large saucepan over medium-low heat. Add onion 1 red onion, finely chopped and garlic 2 garlic cloves, crushed. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add apple 1 medium granny smith apple, peeled, coarsely grated. Cook, stirring often, for 2 minutes or until apple is soft.

Add cranberry sauce 2 x 275g jars whole berry cranberry sauce, vinegar 2 tbsp red wine vinegar, cloves 4 whole cloves and currants 1/3 cup currants. Cook, stirring often, until cranberry sauce is melted and mixture combined. Reduce heat to low. Simmer, stirring often, for 30 minutes or until mixture has thickened. Remove from heat. Allow to cool.

Spray a barbecue plate or chargrill with oil olive oil cooking spray. Heat over medium-high heat. Cook pork 4 (580g) pork cutlets, trimmed for 5 to 6 minutes each side or until browned and cooked through. Serve pork with relish and salad leaves salad leaves, to serve.