Caribbean Style Pork Cutlets with Rice Salad

OMG the flavour on these pork cutlets was truly amazing - a hit with both adults and kids tonight.

I was a little worried with the use of cinnamon, nutmeg and allspice as these are ingredients I associate with baking but these combined with the garlic and the lime flavours made a rub that absolutley complimented pork. 

The rice salad was light and not as stodgy as some made with a mayonnaise dressing - the fresh pineapple made it very refreshing to eat with the pork cutlets.

I will definitely be doing this marinade again and will try on chicken.

Caribbean Style Pork Cutlets

(recipe sourced from WW Eat and Enjoy Cookbook)

Serves: 4

ProPoints per serve: 8

2 garlic cloves, crushed

2 teaspoon finely grated lime rind

1/4 teaspoon ground cinnamon

1/4 teapsoon ground nutmeg

1/2 teapsoon ground allspice

1 tablespoon olive oil

4 x 180 gram lean port cutlets, fat trimmed

2 cups cooked long-grain rice

1/2 small pineapple, cut into 1cm pieces

1/2 red onion, finely chopped

1 red capsicum, finely chopped

1/4 cup small fresh basil leaves

2 tablespoons lime juice

Combine garlic, rind, cinnamon, nutmeg, allspice and half the oil in a small bowl.  Rub spice mixture over pork.

Heat a barbecue or chargrill over medium-high heat.  Cook pork for 4 minutes each side or until cooked to your liking.  Transfer to a plate. Cover with foil and rest for 5 minutes before serving.

Meanwhile, place rice, pineapple, onion, capsicum and basil in a medium bowl.  Drizzle with juice and remaining oil and toss gently to combine.

Serve pork with rice salad.

(click here for a printable version of this recipe)