- 0:25 Prep
- 0:15 Cook
- 4 Servings
- Advanced
Infuse pork cutlets with Italian flavour by using our fast marinade packed with fresh herbs. The real magic happens in the punchy mix of sage, rosemary, garlic and pancetta.
Ingredients
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 4 pork cutlets, French trimmed
- 2 tablespoons lemon juice
- 85g mild pancetta, coarsely chopped
- 1 red onion, finely chopped
- 1 red capsicum, finely chopped
- 400g can cannellini beans, rinsed, drained
- 60g baby spinach leaves
Method
- Step 1Place 3 garlic cloves, 1 1/2 tablespoons oil, half the rosemary and half the sage in a mortar and pound with a pestle until crushed. Season. Transfer to a large bowl. Add pork. Toss to coat. Set aside for 5 minutes to marinate.
- Step 2Heat a large frying pan over medium heat. Cook pork, turning, for 8 minutes or until just cooked through. Add lemon juice. Transfer pork to a plate and the pan juices to a bowl. Cover both with foil to keep warm.
- Step 3Finely chop remaining garlic, rosemary and sage. Heat remaining oil over medium heat. Cook pancetta, stirring, for 2 minutes or until golden. Add the onion, capsicum, garlic, rosemary and sage. Cook, stirring, for 5 minutes or until soft. Stir in beans for 2 minutes. Stir in the spinach for 1 minute or until spinach just wilts. Season with pepper.
- Step 4Divide bean mixture among plates. Top with pork cutlets and drizzle over pan juices.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1464 kj
Energy
15g
Fat Total
4g
Saturated Fat
5g
Fibre
42g
Protein
89mg
Cholesterol
655.87mg
Sodium
3g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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