Rosemary pork cutlets with nectarine salad
Serve up herby pork cutlets with a grilled nectarine salad for a perfect dinner on warm summer nights.
Note: + Marinating & resting time
- 1 tbs chopped rosemary
- 1 tsp ground paprika
- 1/3 cup (115g) orange marmalade
- 4 Coles Australian Pork Loin Cutlets
- 2 tsp Dijon mustard
- 2 tbs apple cider vinegar
- 1/4 cup (60ml) olive oil
- 4 yellow nectarines, halved, stoned
- 100g bocconcini, coarsely torn
- 120g baby rocket leaves
- 1 bunch asparagus, finely shaved
- 1/4 cup (40g) roasted almonds, coarsely chopped
Combine the rosemary, paprika and 1/4 cup (85g) of the marmalade in a medium bowl. Season. Reserve 1 tbs of the rosemary mixture in a small bowl. Add pork to the remaining rosemary mixture and turn to coat. Set aside for 15 mins to develop the flavours.
Meanwhile, place the mustard, vinegar, oil and remaining marmalade in a screw-top jar. Seal and shake well to combine. Season.
Heat a barbecue grill or chargrill on medium. Cook the pork for 3-4 mins each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Brush the cut side of the nectarines with the reserved rosemary mixture. Cook, cut-side down, for 2 mins or until lightly charred.
Combine the bocconcini, rocket and asparagus in a bowl. Drizzle with dressing and toss to combine.
Divide the pork, bocconcini mixture and nectarine among serving plates. Season. Sprinkle with almond to serve.