Grilled pork with marjoram butter, qukes and watercress

Name: Grilled pork with marjoram butter, qukes and watercress recipe
Yield: 4
Ingredients: 4 x 330g pork cutlets, skin removed, French trimmed; 250g Qukes, thinly sliced widthwise; 60g picked watercress leaves; 1/4 cup (60ml) extra virgin olive oil; Zest & juice of 1 lemon, plus extra halves to serve; 200g unsalted butter, softened; 1 bunch marjoram, leaves picked, roughly chopped; 1 tbs baby capers, finely chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 18, 2020

Ingredients (8)

4 x 330g pork cutlets, skin removed, French trimmed
250g Qukes, thinly sliced widthwise
60g picked watercress leaves
1/4 cup (60ml) extra virgin olive oil
Zest & juice of 1 lemon, plus extra halves to serve

Marjoram butter

200g unsalted butter, softened
1 bunch marjoram, leaves picked, roughly chopped
1 tbs baby capers, finely chopped

Method

1.

For the marjoram butter, place all ingredients with the lemon zest in a food processor and whiz until herbs are finely chopped and incorporated well into the butter. Season to taste. Set aside at room temperature until ready to use.
2.

Preheat a lightly greased barbecue or chargrill pan to medium-high heat. Add the pork cutlets and barbecue for 3-4 minutes on each side until charred and cooked through. Allow pork to rest for 5-6 minutes before serving.
3.

Combine Qukes and watercress in a large bowl, season to taste and dress with olive oil and lemon juice. Slice pork into thick pieces. Top with marjoram butter and serve with watercress salad and lemon halves.