Orange and Mustard Pork
Serves 4, Prep and Cook: 20 mins
4 x 250g pork cutlets 2 tsps olive oil 750g baby white potatoes, halved ½ orange juice ½ cup chicken stock 2 tblsps breakfast marmalade 1 tblsp wholegrain mustard Steamed peas, to serve
1 Season pork with salt and pepper. 2 Heat oil in a large, non-stick frying pan over a medium to high heat. Add pork. Cook, for about 5 minutes on each side, or until cooked to your liking. Remove from pan. Rest, loosely covered with foil. 3 Meanwhile, place potatoes in a microwave-safe dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High (100%) for about 8 minutes, or until tender. Drain. Keep warm. 4 Add combined juice, stock, marmalade and mustard to same, hot frying pan. Bring to boil. Gently boil for about 5 minutes, or until thickened. Return pork with resting juices. Cook, turning pork for about 1 minute, or until heated through. Remove from heat. 5 Top pork with orange sauce. Serve with potatoes and peas. Season with cracked black pepper.