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Cider-roast pork cutlets with apple and fennel
Cider-roast pork cutlets with apple and fennel
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Roasted pork with fennel, apple, and onion - a deliciously simple dinner dish.
Ingredients:
  • 1 fennel bulb, thickly sliced lengthways
  • 1 red delicious apple, cut into wedges
  • 1 red onion, cut into wedges
  • 1 lemon, cut into wedges
  • 4 whole garlic cloves (unpeeled)
  • 60ml olive oil
  • 4 x 200g pork cutlets
  • 125ml apple cider
  • 23.40 gm Dijon mustard
  • Chopped flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 180 degrees Celsius.
  • In a 3L (12 cup) baking dish, combine the fennel, apple, onion, lemon, and garlic. Drizzle with 2 tablespoons of oil, season generously, and toss everything together until well coated. Roast for about 30 minutes, or until the ingredients are just tender.
  • In a frypan over medium-high heat, heat the remaining 1 tablespoon of oil. Season the cutlets and cook each side for 2 minutes, or until golden brown.
  • Mix the cider and mustard together, then pour the mixture into the pan and simmer for 2 minutes or until slightly thickened. Place the cutlets on top of the vegetables in the baking dish, pour the cider sauce over them, and put everything back in the oven. Roast for another 5 minutes until the cutlets are fully cooked and the vegetables are soft.
  • Garnish with fresh parsley before serving.

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