• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

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)

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

1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons pepper
1 teaspoon Milawa Mustards Seeded Mustard

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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