Empowering Pork
The bright yellow from the lemon and squash activate your solar plexus while the freshness of the fennel and the sage soothe your tummy.
Serves 4
Prep 15 minutes, cook 20 minutes
Ingredients:
4 pork loin cutlets
1 lemon
8 baby potatoes
2 onions
6 squash
4 baby fennel
1 apple
½ a bunch of sage
Olive oil
Salt and pepper to taste
Method:
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Preheat oven to 200C (390F) (fan forced)
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Prepare the vegetables first by cutting the potatoes, squash and onions into quarters and finely chop the sage. Put the vegetables in a baking dish, sprinkle over the sage, then drizzle the vegetables with olive oil and add salt and pepper to taste.
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Put in the oven and roast for 20 minutes or until golden and tender.
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Cut the apple in half, remove the core and slice into thin wedges. Set aside and add to the baking dish in the last 5 minutes of cooking.
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Meanwhile, prepare pork by adding a pinch of salt and pepper and a drizzle of olive oil to each side. Heat the fry pan over medium heat and cook until nearly cooked through (around 5-6 minutes each side). Let the cutlets rest on a plate covered with alfoil, until the vegetables are ready.Keep the resting juices.
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Cut the lemons into quarters and put one on each plate.
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Place the vegetables in the middle of the plate and place a pork cutlet on the top of the vegetables. Drizzle the resting juices over the pork for extra taste.
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Squeeze the lemon over the pork just before eating.
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Now sit back and mindfully enjoy your meal!