Name: Barbecued honey mustard pork cutlets
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 pork cutlets (940g); 2 tablespoon peanut oil; 2 tablespoon honey; 2 tablespoon dijonnaise; 60 gram mixed salad leaves; 1 pear (330g), unpeeled, cut into long thin strips

Ingredients

4 pork cutlets (940g)

2 tablespoon peanut oil

2 tablespoon honey

2 tablespoon dijonnaise

60 gram mixed salad leaves

1 pear (330g), unpeeled, cut into long thin strips

Method

1.Combine pork, oil, honey and dijonnaise in large bowl; season to taste.

2.Cook pork on heated oiled grill plate (or grill or barbecue).

3.Place salad leaves and pear in medium bowl; toss gently to combine.

4.Serve pork with salad.

We used red sensation pears to add colour to the dish. They have a distinctive red and gold tone and a sweet, buttery flesh. Pork loin chops are also suitable for this recipe. If you have time, you can marinate the cutlets, covered, in the refrigerator, for 2 hours or overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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