Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1/3 cup flat leaf parsley leaves, roughly chopped
- 500grams sweet potato, cut into 1.5cm thick diagonal slices
- 4 pork cutlets
- 1 lime, juiced
- 5milliliter canola cooking spray
- 150grams goat’s cheese, crumbled
- 1tablespoons olive oil
- 1/2 cup hickory & brown sugar barbecue sauce
Nutrition per serving
2750kJ / 655Cal
2750 Kilojoules or 655 Calories
32% of daily energy intake*
Protein
40.5grams
Fat
35.5grams
Carbs
41.5grams
Sugars
26.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine sauce, lime juice and oil in a ceramic dish. Add cutlets, turning to coat with marinade. Cover and marinate in the refrigerate for at least 30 minutes or longer if time permits.
Step 2 of 3
Preheat oven to 180°C. Preheat a chargrill pan over medium heat. Remove cutlets from marinade and cook for 3 minutes each side or until charred. Transfer to a baking tray and place in oven for 8 minutes or until cooked through. Pour remaining marinade into a small saucepan and place over a medium heat. Bring to the boil and cook for 3 minutes.
Step 3 of 3
Meanwhile, spray sweet potato slices with cooking oil spray. Cook sweet potato in a toaster until golden and tender (this may take 4-5 cycles). Repeat with remaining slices. Transfer to serving plates. Top with goat’s cheese and parsley. Serve with cutlets and sauce.
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