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Pork cutlets with grapefruit salad

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Served with a fresh grapefruit salad, these Pork cutlets combine savoury with citrus sweet to make the ultimate meal.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 5 mins resting time
Pork cutlets with grapefruit salad

Ingredients

  • 1 tbs coriander seeds
  • 4 Coles Australian Pork Cutlets
  • ⅓ cup (80ml) Ruby Red grapefruit juice
  • ¼ cup (60ml) olive oil
  • ½ cup (100g) dried green lentils
  • 1 tbs white wine vinegar
  • 1 tsp Coles Dijon Mustard
  • 2 tsp Coles Pure Australian Honey
  • 2 Ruby Red grapefruit, peeled, sliced
  • 1 small fennel, finely shaved
  • 4 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 120g pkt Coles Australian Baby Rocket
  • 100g goat’s cheese

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Use a spice grinder or mortar and pestle to grind coriander seeds until coarsely crushed. Place in a large bowl with the pork, half the grapefruit juice and 1 tbs of the oil and toss to combine. Season and set aside for 15 mins to develop the flavours.

  2. Step 2

    Meanwhile, cook the lentils in a large saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.

  3. Step 3

    Heat a chargrill on medium-high. Drain pork. Cook on the grill for 21/2 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest.

  4. Step 4

    Combine the vinegar, mustard, honey, remaining grapefruit juice and remaining oil in a screw-top jar and shake until well combined. Season.

  5. Step 5

    Combine the lentils, grapefruit slices, fennel, radish, onion and rocket in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates and sprinkle with goat’s cheese. Serve with the pork.