Quince Glazed Pork Cutlets With Witlof, Watercress And Apple Salad
Glazed Pork Cutlets
4 pork cutlets
2 cloves of garlic
pinch of salt
sprig of rosemary
1 teaspoon quince jam
extra virgin oil (cooking)
Method
Preheat oven to 200˚C. Wrap exposed cutlet bones to prevent burning. Crush the garlic with a pinch of salt to make a paste, and transfer to a bowl. Add the rosemary, quince jam and a small amount of olive oil. Mix together to create a paste. Marinade each pork cutlet with the paste and place each cutlet onto a tray, roasting for 12-15 minutes.
Witlof, Watercress & Apple Salad
2 witlof
1 pink lady apple
½ fennel bulb
1 bunch watercress
Dressing
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons pepper
1 teaspoon Milawa Mustards Seeded Mustard
Method
Core the apple and slice into thin wedges. Chop the fennel finely. Wash the watercress and discard the large stems. Wash witlof and arrange on a plate. Mix the dressing with apple, fennel and watercress in a small bowl and arrange on a plate with witlof. Place the cutlets on the plate and serve with a glass of Pfeiffer Merlot.
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