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.

Recipe «Grape salsa with pork cutlets and smashed roast pumpkin» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.