Lemon & rosemary pork with potatoes & green olives

Cooking Meat Lemon & rosemary pork with potatoes & green olives

Pork and lemon combine beautifully in this special occasion dish with sweet onion.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Heat the oil in a roasting pan over medium-high heat. Season the pork with pepper. Cook for 2 minutes each side or until browned. Add the potato, onion, olives and rosemary. Pour over the stock and lemon juice. Bake for 30-35 minutes or until the pork is almost cooked through.
  2. Place the broccolini on top of the pork mixture. Bake for 5 minutes or until broccolini is tender crisp. Season.
  3. Divide the pork, potato, onion and broccolini among serving plates. Drizzle over the pan juices. Sprinkle with parsley and lemon zest.

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1 tbsp olive oil
4 pork cutlets, French trimmed
450g Baby Cream Delight potatoes, thickly sliced
2 red onions, cut into wedges
280g btl Sicilian olives, drained
1 tbsp fresh rosemary leaves
250ml Massel salt reduced chicken style liquid stock
2 tbsp lemon juice
1 bunch broccolini, halved lengthways
1/4 cup fresh continental parsley leaves
Lemon zest, to serve

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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