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)

Spiced Orange Roast Chicken

I must say that I am enjoying experimenting with marinades at the moment especially using fruit and fruit juices. So with orange in mind this time I must say that this dish had a nice sweet citrus flavour with the element of a hint of indian spices.

The other great thing about this dish is that it is quick and easy not only to prepare but to cook. I would recommend marinating overnight but even if you only have an hour to spare you will still enjoy the flavour.

Spiced Orange Roast Chicken

Serves: 4

Points per serve: 5.5

4 x chicken breast fillets, skin and visible fat removed

1/3 cup fresh orange juice
1/3 cup honey
2 teaspoons olive oil
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric

1/2 teapsoon salt

freshly ground black pepper

cooking spray
1 orange, thinly sliced
1 shallot, thinly sliced

In a jug mix together the orange juice, honey, oil, garlic, coriander, cumin, turmeric, salt and pepper. Place chicken fillets in a snap lock bag or casserole dish. Pour marinade over, seal bag and toss to ensure chicken is fully coated. Refrigerate for 1 hour or overnight if time permits.

Preheat oven to 180 degrees Celsius.

Coat a shallow casserole dish with cooking spray and place chicken in a single layer. Place the orange over the top of the chicken. Cover with marinade. Roast in the oven, basting with pan juices, for 30 minutes or until golden and cooked through.

Place on a serving platter and top with spring onions to serve.


(click here for a printable version of this recipe)

No Bake Chocolate Orange Tarts

I combined a chocolate tart that I found over at Almost Bourdain with some orange and VOILA - a tart that reminded us all of a family favourite, Terry's Chocolate Orange! Warning very very rich but this didn't stop all the family eating them!!!

No Bake Chocolate Orange Tarts
(Recipe adapted from Almost Bourdain)

Makes: 10
Points: WW Danger Beware

400 grams digestive biscuits
200 grams unsalted butter, chopped
2 tablespoons golden syrup
200 grams milk chocolate, chopped
200 grams dark chocolate, chopped, plus extra melted chocolate to drizzle
1 teaspoon orange essence
4 tablespoons pure icing sugar, sifted
400 ml thickened cream, plus extra to serve
1 Terry Chocolate Orange, for decoration

Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring until butter melts. then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of ten 10cm loose-bottomed tart pans. Chill until required.

Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the orange essence and fold in the icing sugar.

Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.

Decorate with melted chocolate and wedges of Terry's Chocolate Orange.

(click here for a printable version of this recipe)

Honey Mustard Pork Cutlets

I have to admit that I was a little worried about how these pork cutlets would turn out. It wasn't the fact that the cutlets were marinated as I often marinade meat but I think it was the fact that the marinade itself called for orange rind.

Why was I worried about the orange rind of all things?

Because my family are not lovers of fruit and meat cooked together and there would have been mass disappointment if the orange flavour was too intense and overpowering. I think I have mentioned this little issue before, I can get away with cooking Ham Steaks with Pineapple and more recently managed to cook Sweet and Sour Chicken without any complaints.

Thankfully, the flavour was magic - sweet yet tangy. The combination of the honey, mustard and orange flavours was powerful yet delicate against the pork.

Basically this is a must cook recipe that is quick to prepare, easy to cook and the proof of it's worthiness... nothing left on the plate except for the bone itself. Needless to say I can cook this again!

Honey Mustard Pork Cutlets

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 6

4 medium lean pork loin cutlets

3 tablespoons honey

1 tablespoon dijon mustard

1/2 teaspoon finely grated orange rind

1/4 cup wine

1/4 cup water

1/2 cup light thickened cream

In a shallow dish (or a snap lock bag) combine pork, honey, mustard, rind and wine. Cover and refrigerate for at least 2 hours, longer if time permits.

Coat a pan with cooking spray, heat and cook pork chops, reserving marinade, until browned on both sides and cooked through. Remove from pan and keep warm.

In the same pan add the marinade and water, bring to the boil. Reduce heat and stir through the cream until combined, simmer for 4 - 5 minutes. Thicken with cornflour if you prefer a thicker sauce.

(click here for a printable version of this recipe)