Pork Cutlet with Pan-Roasted Pear and Balsamic Glaze.
Recipe by Sprout Cooking
Prep: 10 mins
2 Tablespoons canola oil
4 Thick pork cutlets (or 8 thinner ones)
¼ Butternut pumpkin, cut into 1cm dice
12 Brussels sprouts, quartered
2 Small pears, cored and cut into wedges
2 Tablespoons pine nuts
Juice of half a lemon
¼ Cup balsamic vinegar
2 Tablespoons honey
1 Bunch broccolini, cut into 3cm lengths
Heat a large frying pan over high heat with the canola oil. Once the pan is hot add the pork to the pan. Cook for 3-4 minutes each side or until cooked to your liking. Remove from pan to rest.
Add pumpkin to pan, cook for a minute before adding the Brussels sprouts and pear. Cook, turning occasionally, until Brussels sprouts and pear are golden brown and pumpkin is tender. Add broccolini and one or two tablespoons of water and cook for a further 1-2 minutes or until broccolini is crisp-tender. Add pine nuts, toss quickly then tip the contents of the pan into a large bowl. Stir through lemon juice.
Add balsamic vinegar and honey to the pan and return to heat. Bring to the boil and cook for 1-2 minutes to evaporate water until a very light syrup forms. The glaze will thicken as it cools down. Remove from heat.
Divide pear and vegetables between serving plates, top with pork, and drizzle the glaze around the plate to serve.