Spanish pork cutlets
Organisation: The Australian Women’s Weekly Diabetes
Cooking time: 1 hour
Serves: 2
Type of recipe: healthy mains, gluten free
Recipe
This Spanish Pork Cutlets recipe features roasted sweet potatoes, capsicum, Brussels sprouts, and red onion, seasoned with smoked paprika, and served with grilled pork cutlets and a roasted tomato and almond sauce. The sauce is made by blending roasted garlic, tomato, almonds, and capsicum. The dish is accompanied by tender green beans and can be enjoyed warm or rested. It offers a flavorful and balanced meal with roasted vegetables, juicy pork, and a creamy sauce.
Ingredients
- 1 small orange sweet potato (250g), cut into wedges
- 1 medium red capsicum (200g), chopped coarsely
- 200g brussels sprouts, halved
- 1 large red onion (300g), cut into wedges
- 3 cloves garlic, unpeeled
- 1 teaspoon smoked paprika
- 2 teaspoons olive oil
- 1 medium tomato (150g), quartered
- 2 pork cutlets (470g), trimmed
- 200g green beans, trimmed
- 1 tablespoon roasted almond kernels
Method
1. Preheat oven to 220°C/425°F.
2. Combine sweet potato, capsicum, brussels sprouts, onion and garlic in a large baking dish; sprinkle with paprika and drizzle with half the oil. Toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender; add tomato to dish 10 minutes before end of cooking time.
3. Meanwhile, brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat; cover, rest for 5 minutes.
4. Boil, steam or microwave beans until tender; cover to keep warm.
5. Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the capsicum until mixture is smooth.
6. Serve pork with roasted vegetables, beans and roasted tomato and almond sauce.
Tip: Make sure the sauce is hot before serving. If not, reheat it for 1 minute in a microwave-proof dish in a microwave on high (100%). This sauce would also go well with roasted chicken. Double this recipe for an easy but impressive dinner for friends.
Nutrition information:
| Per serve (2) | |
| Energy | 1965kj |
| Fat - total | 11.9g |
| Fat - saturated | 1.9g |
| Carbohydrates | 34.3g |
| Protein | 47.4g |
| Sodium | 166mg |
| Fibre | 15.6g |
ACKNOWLEGEMENT:
All recipes from The Australian Women’s Weekly’s Diabetes 2014, Bauer Books, $12.95.
Photographer Louise Lister
Stylist Vivian Walsh
Food preparation Sarah Hobbs, Cynthia Black
