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5 minutes
50 minutes
55 minutes
- 40.00 ml fresh rosemary leaves
- 3 garlic cloves, finely chopped
- 6 thick strips lemon rind
- 65.63 gm lemon juice
- 4 (200g each) pork cutlets, trimmed
- 3 beurre bosc pears, cored, quartered
- 600g desiree potatoes, peeled, chopped
- 12 fresh sage leaves (see note)
- Preheat your oven to 220°C/200°C fan-forced. Mix rosemary, garlic, lemon rind, lemon juice, and half of the oil in a glass or ceramic dish. Add the pork and toss to coat evenly.
- In a large baking dish, combine pear, potato, and remaining oil. Season with salt and pepper, then toss to coat. Add pork and bake, turning occasionally, for 30 minutes. Sprinkle sage over the dish and bake for an additional 20 minutes, or until pork is cooked through and potatoes are tender. Remove and discard lemon rind before serving.
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