Sage & Orange Pork Cutlets
Sage & Orange Pork Cutlets
Ingredients
Pork & Marinade
- 1/4 cup fresh sage leaves, coarsely chopped
- 1 garlic clove, crushed
- 1 tsp finely grated orange rind
- 1 tbsp fresh orange juice
- 1/2 tsp Chinese five-spice
- 2 tbsp olive oil
- 4 (about 140g each) pork loin cutlets
Vegetables
- 1 x 240g pkt cherry truss tomatoes
- 250g green beans, topped
Instructions
- 1
Preheat oven to 200°C. Place sage, garlic, orange rind, orange juice, Chinese five spice and 1 tablespoon of oil in the bowl of a food processor and process until finely chopped. Season with salt and pepper. Brush both sides of pork with sage mixture. Place in a glass bowl. Cover and place in fridge for 10 minutes to develop flavours.
10 min - 2
Meanwhile, line a baking tray with non-stick baking paper. Place the tomatoes on the tray. Drizzle with 1 teaspoon of remaining oil and season with salt and pepper. Bake in oven for 12-15 minutes or until tender.
15 min - 3
Cook beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender. Drain well.
4 min - 4
Heat remaining oil in a frying pan over high heat. Add pork and cook for 1 minute each side. Reduce heat to medium-low and cook for 3-5 minutes each side for medium or until cooked to your liking. Divide pork, tomatoes and beans among serving plates and serve with the gratin.
8 min