Food & Wine
Spiced pork cutlets with charred persimmons
Perfect for a simple but impressive dinner for two, this tasty marinade brings a punch of flavor to these juicy pork cutlets.
Serves: 2
Ingredients:
- 2 pork cutlets
- 1 tablespoons olive oil
- 25g butter
- 90ml Pedro Ximenez OR Madeira
- 2-3 persimmons, each peeled, cut into 6 wedges
For the marinade
- 2 tablespoons olive oil
- 2 cloves garlic, peeled, crushed
- 1/2 tsp ground chilli
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt or to taste
- Freshly ground black pepper
For the salad (optional)
- 2 handfuls rocket
- 2 tsp olive oil
- Juice of 1/2 a lemon
- Salt to taste
Method:
- Combine all marinade ingredients in a bowl and mix until combined. Place the pork on a plate, pour the marinade over the cutlets and spread evenly on all surfaces of the meat with a spoon. Cover with cling wrap and refrigerate for 15-20 minutes.
- To cook the pork, heat the olive oil and butter in a heavy based stainless steel frying pan over medium-high heat until foaming. Add the pork (reserve the marinade) and persimmon wedges. Cook for about 1 1/2 minutes each side or until the pork is cooked through and slightly charred. Turn the persimmons so all sides are nicely caramelised (these will be ready sooner than the pork). Transfer the persimmons and pork to a plate and pour the Pedro Ximenez into the frying pan to deglaze. Add the remaining marinade and bring to the boil, then immediately pour over the pork and persimmons.
- To make the salad, combine salad ingredients in a medium mixing bowl, toss gently with clean hands and serve with the pork and persimmons.
Recipe courtesy of Persimmons Australia. Visit their Facebook for more recipes.
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