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Pork with sun-dried tomato, cashew & coriander pesto
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 45g (1/4 cup) unsalted roasted cashews
  • 50g sun-dried tomatoes, coarsely chopped
  • 250.00 ml firmly packed fresh coriander
  • 1 small garlic clove
  • 9.20 gm olive oil
  • 10.60 gm fresh lime juice
  • Olive oil spray
  • 4 (about 160g each) pork cutlets, French trimmed
  • Steamed asparagus, to serve
Instructions:
  • Combine cashews, sun-dried tomatoes, coriander, and garlic in a food processor. Pulse until coarsely chopped. While running, slowly add oil and lime juice until a coarse paste forms.
  • In a generously oiled large frying pan over medium heat, sear the pork for 4-5 minutes on each side until perfectly cooked. Rest on a plate and cover with foil to retain warmth.
  • Plate the pork evenly on serving dishes and garnish each with a spoonful of flavorful pesto. Accompany the dish with a side of tender steamed asparagus.

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