Pork with sun-dried tomato, cashew & coriander pesto
30 min·Fusion
Pork with sun-dried tomato, cashew & coriander pesto
Ingredients
Pesto
- 45g (1/4 cup) unsalted roasted cashews
- 50g sun-dried tomatoes, coarsely chopped
- 1 cup firmly packed fresh coriander
- 1 small garlic clove
- 2 tsp olive oil
- 2 tsp fresh lime juice
Pork
- Olive oil spray
- 4 (about 160g each) pork cutlets, French trimmed
- Steamed asparagus, to serve
Instructions
3 steps
- 1
Place the cashews, sun-dried tomato, coriander and garlic in the bowl of a food processor. Process until coarsely chopped. With the motor running, add the oil and lime juice in a thin, steady stream until a coarse paste forms.
- 2
Spray a large frying pan with olive oil spray over medium heat. Add pork and cook for 4-5 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm.
- 3
Divide the pork among serving plates and top with a dollop of the pesto. Serve with steamed asparagus.
Progress
0 / 3 steps
