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Pork cutlets with black treacle and dates

Name: Pork cutlets with black treacle and dates
Yield: 4
Ingredients: 4 pork cutlets (about 800g), trimmed; 100ml extra virgin olive oil; ¼ cup (60ml) red wine vinegar; 1 cup pitted medjool dates, halved; ½ cup pitted large green olives, halved; ¼ cup baby capers, drained; 4 garlic cloves, crushed; 2 tbs oregano leaves; 3 bay leaves, torn; 1/3 cup (80ml) dry white wine; 2 tbs black treacle (available from supermarkets; 1 green apple, thinly sliced; 1 cup flat-leaf parsley leaves; Juice of ½ lemon

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https://healthimprovements.info/recipes/pork-cutlets-black-treacle-dates/2rldh64z — Pork cutlets with black treacle and dates

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 10, 2019

“This all-in-one pork dish is inspired by chicken Marbella, the famed dish from the coastal hotspot in Spain’s south.”

4 pork cutlets (about 800g), trimmed
100ml extra virgin olive oil
¼ cup (60ml) red wine vinegar
1 cup pitted medjool dates, halved
½ cup pitted large green olives, halved
¼ cup baby capers, drained
4 garlic cloves, crushed
2 tbs oregano leaves
3 bay leaves, torn
1/3 cup (80ml) dry white wine
2 tbs black treacle (available from supermarkets
1 green apple, thinly sliced
1 cup flat-leaf parsley leaves
Juice of ½ lemon

Method

1.

Preheat oven to 200°C. Line a large roasting tray with baking paper. Season pork with 1 tsp salt flakes and freshly ground pepper and place on lined tray.
2.

Combine ¼ cup (60ml) extra virgin olive oil, the vinegar, dates, olives, capers, garlic, oregano, bay leaves, wine and treacle in a large bowl. Pour the mixture over pork cutlets, nestling dates, olives and capers around them. Roast, basting every 10 minutes, for 50 minutes or until pork is golden brown and cooked through. Rest for 10 minutes loosely covered with foil.
3.

Meanwhile, place apple, parsley, lemon juice and remaining 2 tbs oil in a bowl, season and toss to combine. Serve alongside roasted pork cutlets.