BBQ herbed cutlet
Ingredients
- 4 Otway Pork loin cutlets
- 2 tablespoons flat parsley leaves, chopped
- 2 tablespoons mint leaves
- 2 springs thyme
- 2 tablespoons tomato paste
- 1 lemon, zested and juiced
- 1 tablespoon balsamic glaze
- 1 tablespoon olive oil
To serve:
- Fresh parsley leaves
- Boiled potatoes
- Peas
Method
Combine the herbs, tomato paste, lemon juice and zest, balsamic vinegar and olive oil together in a glass bowl and mix well.
Marinate the pork cutlets for 20 minutes or up to 24 hours.
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 3 minutes.
Serve BBQ herb cutlets with boiled potatoes, mint and peas.
Notes
This marinade is also delicious on a pork scotch roast served with warm potato salad.
Australian Pork
