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    Spiced pork cutlets recipe

    Try this delicious marinade recipe for spiced pork cutlets.

    Serves: 2

    Ingredients

    2 pork cutlets


    1 tablespoon olive oil


    25 g butter


    90 ml Pedro Ximenez OR Madeira


    2-3 persimmons, each peeled, cut into 6 wedges


    Marinade


    2 tablespoons olive oil


    2 cloves garlic, peeled, crushed


    ½ teaspoon ground chilli


    ½ teaspoon ground cumin


    ½ teaspoon ground coriander


    ½ teaspoon salt or to taste


    Freshly ground black pepper


    Salad


    2 handfuls rocket


    2 teaspoons olive oil


    Juice of ½ a lemon


    Salt to taste


    Method

    1. Combine all marinade ingredients in a bowl and mix until combined. Place the pork on a plate, pour the marinade over the cutlets and spread evenly on all surfaces of the meat with a spoon. Cover with cling wrap and refrigerate for 15-20 minutes.


    2. To cook the pork, heat the olive oil and butter in a heavy based stainless steel frying pan over medium-high heat until foaming. Add the pork (reserve the marinade) and persimmon wedges. Cook for about 1 ½ minutes each side or until the pork is cooked through and slightly charred. Turn the persimmons so all sides are nicely caramelised (these will be ready sooner than the pork). Transfer the persimmons and pork to a plate and pour the Pedro Ximenez into the frying pan to deglaze. Add the remaining marinade and bring to the boil, then immediately pour over the pork and persimmons.


    3. To make the salad, combine salad ingredients in a medium mixing bowl, toss gently with clean hands and serve with the pork and persimmons.


     

    Recipe by Poh Ling Yeow for Persimmons Australia.

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