Rosemary pork cutlets with nectarine salad

Serve up herby pork cutlets with a grilled nectarine salad for a perfect dinner on warm summer nights.

4

10m

Note: + Marinating & resting time

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

Meanwhile, place the mustard, vinegar, oil and remaining marmalade in a screw-top jar. Seal and shake well to combine. Season.

STEP 3

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.

STEP 4

Combine the bocconcini, rocket and asparagus in a bowl. Drizzle with dressing and toss to combine. 

STEP 5

Divide the pork, bocconcini mixture and nectarine among serving plates. Season. Sprinkle with almond to serve.

Dietary information

Egg-free
Gluten-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.