Garlic marinated pork cutlets are perfect for summer entertaining – quick, simple and impressive. These tender Ontario pork cutlets are infused with garlic, maple and dijon and served with golden roasted potatoes and crisp green beans.
1/4 cup (50 mL) white wine vinegar
1/2 tbsp (15 mL) whole grain dijon mustard
1 clove garlic, minced
1 tsp (5 mL) maple syrup
1/2 tsp (2 mL) each, kosher salt and fresh cracked pepper
3/4 cup (175 mL) extra virgin olive oil
1-1/2 lb (750 g) Ontario Pork Cutlets
1 lb (500 g) baby new potatoes
1 lb (500 g) green beans
In measuring cup, whisk together vinegar, Dijon, garlic, maple syrup, salt, pepper and olive oil. Set aside.
In shallow dish arrange pork in a single layer. Drizzle with half of the marinade. Let sit for 10 minutes and turn over. Let sit another 10 minutes (or up to one day in the fridge).
Line a rimmed baking sheet with foil. Arrange pork in a single layer on one side of the tray. Arrange potatoes on the other half of the tray. Drizzle potatoes with 2 tbsp (30 mL) of the marinade. Roast in a 400°F (200°C) oven until pork is golden and just a hint of pink remains, about 15 minutes. Remove pork from tray and arrange on a platter. Add green beans to tray and return to oven until potatoes are tender and beans are tender crisp, about 10 minutes.
Serve pork, potatoes and beans immediately.
Makes 6 servings.
Per serving: about 280 cal, 13 g pro, 23 g total fat (10 g sat fat), 4 g carb, 0 g fibre, 55 mg chol, 310 mg sodium. %RDI: iron 6%, calcium 4%, vit A 2%, vit C 2%