Thursday, February 11, 2010

Mojo Pork Cutlets with Sweet Potato Wedges

I have to say that we were totally impressed with this dish and not only can I cook it again but they would have been happy to have it tonight and tomorrow night if you understand what I am saying. I think this has just become the "favourite" pork dish (well for the time being anyways!)

"Mojo" marinade is a mix of citrus and spice and is very popular in Cuban cooking. Not only was it jam-packed with flavour but not overpowering this dish is so simple and quick to prepare - another excellent mid week dish!


Mojo Pork Cutlets with Sweet Potato Wedges
(recipe adapted from Australian Good Food Magazine March 2010)


Serves: 4
Points per serve: 6.5


1/4 cup olive oil
1 tablespoon cumin seeds
4 x 250 gram pork loin cutlets
salt
freshly ground black pepper
cooking spray
juice of 2 oranges
1 orange, sliced
2 small sweet potatoes, peeled and cut into wedges
coriander leaves, to garnish

Preheat oven to 250 degrees Celsius.

Rub 1 tablespoon olive oil and cumin seeds over pork cutlets. Season lightly with salt and pepper.

Spray a large frying pan with cooking spray and place over high heat. Cook pork for 2 - 3 minutes on each side or until cumin seeds are toasted and pork golden. Transfer to a baking dish.

Pour over orange juice and scatter over orange slices. Bake for 10 - 15 minutes, or until orange starts to caramelise and pork is cooked through.

Meanwhile heat remaining oil in a large pan over medium heat. Cook sweet potato, turning for 10 minutes, until golden and tender.

Place pork and orange slices on plates and drizzle with pan juices. Scatter over coriander and serve with wedges.



(click here for a printable version of this recipe)

3 comments:

Chef E said...

The presentation is beautiful...the dish is going to have to wait for this darn snow storm to pass, because I have no citrus for a mojo!

DailyChef said...

This looks SO flavorful and delicious. Saving this recipe! :)

SMcCormick said...

This Mojo recipe is one of the best that I have ever prepared. It is so hard to find great pork chop recipes that aren’t as dry as a bone. This was juicy and delicious! Every Thanksgiving I try a different turkey recipe and a few years ago I marinated the big bird in a Mojo similar to this and it was a huge hit with the entire family. I am a big fan of marinades as they can take a meat (or vegetable for that matter) from the mundane to mouth-watering. All that a great marinade takes is a little preparation and some thinking ahead of time. For other delicious and visually appealing marinated recipes visit Gourmandia.com. One of the best marinade recipes on the site is Salmon Ballotin with Fennel. The fresh Salmon will need to marinate for two days and then you will spend less than an hour preparing the entire dish. I like to marinate it on a Thursday night and serve it to friends on Saturday night. They think that I have spent the whole day in the kitchen. I have served it with a crunchy salad and a loaf of hot French bread. Follow this link for the salmon recipe and accompanying video: Marinated Salmon Ballotin with Fennel : Chef Philippe Joffroy.