Baked fennel, apple and onion complement the pork in this easy dinner recipe.
Ingredients
- 1 fennel bulb, thickly sliced lengthways
- 1 red delicious apple, cut into wedges
- 1 red onion, cut into wedges
- 1 lemon, cut into wedges
- 4 whole garlic cloves (unpeeled)
- 1/4 cup (60ml) olive oil
- 4 x 200g pork cutlets
- 1/2 cup (125ml) apple cider
- 1 tablespoon Dijon mustard
- Chopped flat-leaf parsley leaves, to serve
Method
- Step 1Preheat oven to 180C.
- Step 2Place the fennel, apple, onion, lemon and garlic into a 3L (12 cup) baking dish, drizzle with 2 tbs oil, season and toss to coat. Roast for 30 minutes or until just tender.
- Step 3Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.
- Step 4Combine the cider and mustard, then add to the pan and cook for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.
- Step 5Scatter with parsley to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1866 kj
Energy
20.8g
Fat Total
4.7g
Saturated Fat
3.9g
Fibre
47.4g
Protein
97mg
Cholesterol
162mg
Sodium
9.9g
Carbs (sugar)
18.9g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Brett Stevens
- Publication: Taste.com.au
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