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Cider Roast Pork Cutlets with Apple & Fennel

Here's how you make Cider Roast Pork Cutlets with Apple & Fennel
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  • Servings: 4
  • Prep: 10m
  • Cook: 45m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 fennel bulb (thickly sliced lengthways)
  • 1 apple (red delicious, cut into wedges, skin on)
  • 1 red onion (cut into wedges)
  • 1 lemon, cut into wedges
  • 4 whole garlic cloves (unpeeled)
  • 60 ml olive oil (1/4 cup)
  • 4 cutlets (800 grams) pork (4 cutlets x200g)
  • 1/2 cup (125ml) apple cider (1/2 cup)
  • 1 tablespoon Dijon mustard
  • Chopped flat-leaf parsley leaves, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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