Spanish pork cutlets
Organisation: The Australian Women’s Weekly’s Diabetes, Bauer Books
Cooking time: 1 hour
Serves: 2
Type of recipe: healthy mains, gluten free
Recipe
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
- Preheat oven to 220°C/425°F.
- 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.
- 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.
- Boil, steam or microwave beans until tender; cover to keep warm.
- Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the capsicum until mixture is smooth.
- Serve pork with roasted vegetables, beans and roasted tomato and almond sauce.
Chef's 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 |
| Total fat | 11.9g |
| Saturated fat | 1.9g |
| Protein | 47.4g |
| Carbohydrate | 34.3g |
| Fibre | 15.6g |
| Sodium | 166mg |
All recipes from The Australian Women’s Weekly’s Diabetes, Bauer Books, $12.95. Photographer Louise Lister Stylist Vivian Walsh Food preparation Sarah Hobbs, Cynthia Black
