Fennel and thyme pork with asparagus and rocket salad

Cooking Meat Fennel and thyme pork with asparagus and rocket salad

Take the fuss out of midweek cooking with these simple pork cutlets.

Lables: High fibre Low fat Low sodium Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook potatoes in a saucepan of boiling water for 15 minutes or until just tender. Drain. Return to pan. Cover to keep warm.
  2. Meanwhile, combine fennel seeds, thyme, rosemary and salt in a bowl. Drizzle pork with 1/2 the oil. Sprinkle both sides with thyme mixture. Heat a barbecue hotplate or chargrill over medium-high heat. Cook pork for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Set aside to rest.
  3. Place juice and remaining oil in a bowl. Whisk to combine. Add asparagus, rocket, beans and parmesan. Season with salt and pepper. Toss to combine. Serve pork with potatoes, salad and lemon wedges.

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600g baby chat potatoes, halved
2 tsp fennel seeds, crushed
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
1/2 tsp sea salt flakes
4 pork cutlets, trimmed
2 tbsp olive oil
2 tbsp lemon juice
1 bunch asparagus, cut into ribbons
60g baby rocket
1/2 x 400g can cannellini beans, drained, rinsed
1/4 cup shaved parmesan
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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