Roast pork cutlets with creamy mustard sauce

Cooking Meat Roast pork cutlets with creamy mustard sauce

Juicy pork cutlets are paired with an irresistible creamy mustard sauce. Taste members have been known to lick their plates clean with this recipe!

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200°C. Place potatoes and capsicum in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.
  2. Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.
  3. Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.
  4. Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.

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800g Desiree potatoes, unpeeled, cut into wedges
2 red capsicum, deseeded, thickly sliced
1/4 cup wholegrain mustard
1 tbsp olive oil
1/3 cup Massel chicken style liquid stock
4 rindless pork loin cutlets
1/2 cup thickened cream
1/4 cup flat-leaf parsley leaves, chopped
Salt, to season

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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