Succulent pork cutlets with seasonal rosemary roasted apple, fennel and sweet potatoes by Curtis Stone.
- Preheat the oven to 230°C with a baking tray inside and take the pork out of the fridge to sit at room temperature.
- Toss the sweet potatoes, apples, fennel, rosemary and 2 tablespoons of olive oil in a large mixing bowl. Season with salt and pepper.
- Carefully lay the vegetables onto the hot baking tray in an even layer and roast for 15-20 minutes, turning as needed, until golden and tender.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
- Season the pork cutlets with salt and pepper on both sides. Cook 2 cutlets at a time for 4-5 minutes each side or until golden brown and cooked through. Transfer to a rimmed plate and let rest for 5 minutes.
- Return the same frying pan to medium heat and pour out all but 1 teaspoon of the oil.
- Add the apple juice to deglaze the pan and gently stir with a wooden spoon to scrape up the brown bits left from the pork.
- Pour any juices from the resting pork into the pan, then whisk in the mustard. Cook for 2 minutes or until the liquid reduces and thickens slightly.
- Remove pan from the heat and whisk in the butter until fully incorporated. Season the sauce to taste with salt and pepper.
- Divide the sweet potatoes, fennel and apples among 4 plates and place a pork cutlet on top. Spoon sauce over and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set