Spanish Pork Cutlets

SERVES 2 PREPARATION & COOKING 1 HOUR

1 bunch baby carrots,

trimmed, peeled 1 medium red capsicum,

coarsely chopped

200g Brussels sprouts,

halved 1 red onion, cut into wedges

3 garlic cloves, unpeeled

1 teaspoon smoked paprika

2 teaspoons olive oil

1 tomato, quartered

2 pork cutlets, trimmed

200g green beans, trimmed

1 tablespoon roasted

almond kernels

1. Preheat oven to 220°C. 2. Place carrots, capsicum, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika. Drizzle with half the oil and toss to coat. Bake for 40 minutes or until vegetables are golden and

tender. Add tomato to dish 10 minutes before the end of cooking time.

3. Brush pork with remaining oil. Cook on a heated grill plate (or grill or barbecue) for 4 minutes each side until cooked as you like. Remove from heat. Cover and rest for 5 minutes.

4. Boil, steam or microwave beans until tender. Cover to keep warm.

5. Squeeze garlic from skin. Blend or process garlic, roasted tomato, almonds and half the capsicum until mixture is smooth.

6. Divide pork, roasted vegetables and beans between serving plates. Serve topped with the garlic and tomato sauce.