BBQ Herbed Cutlet



BBQ Herbed Cutlet with Border


4 pork loin cutlets
2 tblsp flat parsley leaves, chopped
2 tblsp mint leaves
2 sprigs thyme
2 tblsp tomato paste
1 lemon, zested and juiced
1 tblsp balsamic glaze
1 tblsp olive oil

To serve: Fresh parsley leaves, Boiled new potatoes

Preparation Time 5 minutes (plus marinating time)

Cooking Time 10 minutes

Serves 4

Cooking Instructions:

  1. Trim pork cutlets to your liking.
  2. Combine the herbs, tomato paste, lemon juice and zest, balsamic vinegar and olive oil together in a glass bowl and mix well.
  3. Marinate the pork cutlets for as long as possible, up to 24 hours.
  4. Cook pork cutlets on a preheated griddle plate on medium heat for 4 – 5 minutes on each side. Remove and rest in a warm oven for up to three minutes.
  5. Serve BBQ herb cutlets with boiled new potatoes,

mint and peas.

Notes: this marinade is also delicious on a pork

scotch roast served with warm potato salad.

Courtesy Australian Pork

Contact M&A Butchery

62 King Road, Wilberforce
New South Wales, 2756

Phone: (02) 4575 1233
Fax: (02) 4575 1209

Email: sales@mabutchery.com

Trading Hours:
7am - 6pm Monday to Friday
7am - 2pm Saturday
Closed on Sundays

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