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Pork cutlets with roasted potatoes, fennel & capsicum sauce
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Succulent low-fat BBQ pork paired with crispy potatoes, ideal for effortless summer gatherings.
Ingredients:
  • 1.5kg sebago (brushed) potatoes, peeled, quartered
  • 4 baby fennel, trimmed, quartered
  • 6 (about 180g each) pork cutlets, excess fat trimmed
  • Olive oil spray
  • Fresh thyme leaves, to serve
  • 2 large red capsicums, quartered, deseeded
  • 4 garlic cloves, peeled
  • 1 x 425g can diced tomatoes
  • 5 sprigs fresh thyme
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the grill on high heat. Arrange the capsicum skin-side up on a baking tray and grill for 8 minutes until charred and blistered. Then, transfer the capsicum to a sealable plastic bag and allow it to sit for 10 minutes to help lift the skin easily. Peel off and discard the skin before coarsely chopping the flesh.
  • In a food processor, blend the capsicum, garlic, and tomato until smooth. Transfer the mixture to a saucepan, then add stock, thyme, salt, and pepper. Simmer over medium heat, then reduce heat and cook uncovered for 30 minutes until slightly thickened. Stir in the vinegar before serving.
  • Preheat oven to 200°C. Boil potato in salted water for 15 minutes until tender. Drain and return to pan. Cook on high heat for 1 minute until dry.
  • As the potato cooks, drizzle oil into a large roasting pan and heat in the oven for 5 minutes.
  • Place the potato in the roasting pan, mix well to coat, and roast for 20 minutes. Then add the fennel to the pan and continue roasting for an additional 20 minutes until the potato is golden and the fennel is tender.
  • While the vegetables are roasting, heat up a barbecue grill or chargrill on high heat. Lightly coat both sides of the pork cutlets with olive oil spray and season with salt and pepper. Grill for 3-4 minutes on each side for medium doneness or to your preference. Place the cooked cutlets on a plate and cover with foil. Allow them to rest for 5 minutes before serving.
  • Plate the potato mixture, top with pork, generously spoon on the capsicum sauce, and finish with a sprinkle of fresh thyme.

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