This delicious Spanish-inspired dish combines tender grilled pork cutlets and slow-roasted vegetables to create a delicious meal for two.
Cooking for more? Double this pork cutlets recipe for an easy but impressive dinner for friends.
Ingredients
Method
Preheat oven to 220°C.
Combine sweet potato, capsicum, brussels sprouts, onion and garlic in a large baking dish; sprinkle with paprika and drizzle with half the oil. Toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender; add tomato to dish 10 minutes before end of cooking time.
Meanwhile, brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat; cover, rest for 5 minutes.
Boil, steam or microwave beans until tender; cover to keep warm.
Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the capsicum until mixture is smooth.
Serve pork with roasted vegetables, beans and roasted tomato and almond sauce.
Make sure the sauce is hot before serving. If not, reheat it for 1 minute in a microwave-proof dish in a microwave on HIGH (100%). This sauce would also go well with roasted chicken.Â
Test Kitchen tip
