Don’t save soft, juicy peaches just for desserts – they taste great in a salsa over the tender pork cutlets.
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- Salt & freshly ground pepper
- 4 pork loin cutlets
- Rocket leaves, to serve
Peach salsa
- 4 free-stone peaches, halved, stone removed
- 1/2 red onion, finely chopped
- 1/2 bunch fresh basil, finely shredded
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
Method
- Step 1Combine balsamic vinegar, oil and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add the pork and toss to coat in marinade. Cover and refrigerate for 30 minutes to marinate.
- Step 2Meanwhile, make the peach salsa, finely chop the peaches and place in a bowl. Add the onion, basil, vinegar and oil and toss to combine. Season with salt and pepper. Set aside.
- Step 3Heat a chargrill pan over a medium heat. Add the pork and cook for 4-5 minutes on each side or until cooked to your liking.
- Step 4Serve the pork with the peach salsa and rocket leaves.
Nutrition
1268 kj
Energy
12g
Fat Total
2g
Saturated Fat
33g
Protein
94.66mg
Sodium
13g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 20 mins (plus marinating)
- Author: Julie Jansen
- Image credit: Louise Lister
- Publication: Fresh Living
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