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Cider-roast pork cutlets with apple and fennel

Name: Cider-roast pork cutlets with apple and fennel
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
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

6 ratings

10m

45m

Cider-roast pork cutlets with apple and fennel

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by Warren Mendes

delicious. team

Oct 09, 2015

Baked fennel, apple and onion complement the pork in this easy dinner recipe.

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

1.

Preheat oven to 180C.
2.

Place 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.
3.

Meanwhile, 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.
4.

Combine 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.
5.

Scatter with parsley to serve.