This classic pork is given a tasty makeover thats high in fibre and low in salt - plus the kids will love it!
- Prick potatoes all over with a fork. Place on a plate lined with paper towel. Cover with a piece of paper towel. Microwave on MEDIUM-HIGH (80%) for 3 to 4 minutes or until just tender. Using a potato masher, press each potato gently to squash. Place in a medium bowl with oil. Toss to coat.
- Meanwhile, using a sharp knife, cut a slit into the side of each pork cutlet to make a pocket. Combine tomatoes, parmesan, 1/2 the pine nuts and 1 tablespoon Basil Pesto in a small bowl. Stuff tomato mixture into each pocket. Secure each pocket with a toothpick.
- Heat a greased barbecue hotplate or grill on medium heat. Cook pork for 5 to 7 minutes each side or until just cooked through. Cook potatoes on barbecue with pork for 2 to 3 minutes each side or until browned and crisp.
- Place Chargrilled Vegetables in a large microwave-safe bowl. Cover loosely. Microwave on HIGH (100%) for 2 minutes or until warm. Add baby spinach, vinegar and remaining pine nuts. Toss gently to combine. Place pork on serving plates. Remove toothpicks. Dollop with remaining Basil Pesto. Serve with potatoes and salad.
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