Grape salsa with pork cutlets and smashed roast pumpkin

Cooking Meat Grape salsa with pork cutlets and smashed roast pumpkin

This new combination is sure to become a much loved favourite - pork cutlets with sweet grape salsa.

Lables: Diabetes friendly High fibre High protein Low carb Low sodium Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pumpkin, in a single layer, on tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 20 minutes or until tender. Transfer pumpkin to a large bowl. Use a fork to mash slightly.
  2. Meanwhile, combine the grapes, chilli, mint, oil and vinegar in a bowl.
  3. Spray a non-stick frying pan with olive oil spray to grease. Heat over medium heat. Add pork and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  4. Divide pumpkin among plates. Top with the pork cutlets and salsa to serve.

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2kg kent pumpkin, deseeded, peeled, cut into 2cm pieces
Olive oil spray
Salt & freshly ground black pepper
350g seedless green grapes, picked, halved lengthways
1 small fresh red chilli, halved lengthways, deseeded, thinly sliced
1/4 cup small fresh mint leaves
1 1/2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
4 pork loin cutlets, french trimmed

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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