Thursday, December 29, 2011

Roast Pork Cutlets with Creamy Mustard Sauce

Another one I created earlier.... LOL!!

These juicy pork cutlets are paired with an irresistible creamy mustard sauce which went down a treat.  The creamy mustard sauce was smooth and not over powering.  The vegetables soft and the pork cutlets were just mouthwatering.

I wasn't quite sure on the actual outcome - I had never roasted my potatoes with a sauce as such but I am really glad that I gave this recipe a go.  It was delicious and everything was tender.  Not to mention this dish was on the table with minimal fuss and minimal mess.

Roast Pork Cutlets with Creamy Mustard Sauce
(recipe adapted Super Food Ideas Magazine August 2005) 

Serves 4
ProPoints per Serve: 10

800g Desiree potatoes, unpeeled, cut into wedges
5 carrots, peeled, thickly sliced
2 green capsicum, deseeded, thickly sliced
250 grams button mushrooms
1/4 cup wholegrain mustard
1 tablespoon olive oil
1/3 cup chicken stock
4 rindless pork loin cutlets
1/2 cup thickened low fat cream
1/4 cup flat-leaf parsley leaves, chopped

Preheat oven to 200°C.

Place potatoes, carrots, capsicum and mushrooms in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.

Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.

Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.

Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.

(Click here for a printable version of this recipe)

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