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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.
Prep time10 mins10 minutes, + Marinating & resting time
+ Marinating & resting time
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
Description
Serve up herby pork cutlets with a grilled nectarine salad for a perfect dinner on warm summer nights.
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.
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