Cider Roast Pork Cutlets with Apple & Fennel
Recipe: #30339
September 16, 2018
Categories: Australian, Birthday, Christmas, Fathers Day Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, more
"I am not a meat eater myself and rarely cook pork, so my family look forward to pork every so often. I found this recipe in a delicious magazine and posted this recipe to make for the family, as it looks so easy."
Ingredients
Nutritional
- Serving Size: 1 (361.2 g)
- Calories 460.2
- Total Fat - 28.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 96.8 mg
- Sodium - 756.5 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.6 g
- Sugars - 5.7 g
- Protein - 39 g
- Calcium - 42.1 mg
- Iron - 1.9 mg
- Vitamin C - 35.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat your oven to 180C.
Step 2
Place the fennel, apple, onion, lemon and garlic into a 3Litre (12 cup) baking dish, drizzle with 2 tablespoon oil season to taste and toss everything to coat. Roast for 30 minutes or until just tender.
Step 3
Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.
Step 4
Combine the cider and mustard, and add to the pan cooking for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.
Step 5
Scatter & garnish with the parsley to serve.
Tips
No special items needed.