Maple Glazed Pork with Pineapple Salad

Sweet and summery meal. The pork would also be delicious with some starchy sides, such a rice or mash.

Serves 4

Maple Glazed Pork

4 pork cutlets

6 Tbsp maple syrup*

5 Tbsp Dijon mustard

A few sprigs of thyme, leaves removed

4 Tbsp white wine vinegar

Mix maple syrup, Dijon, thyme, salt and pepper in a bowl. Cover pork cutlets in sauce and let rest for at least 30 minutes. Longer is better.

Preheat oven to 180 degrees. Get pork cutlets out of the fridge 30 minutes before cooking. Heat a fry pan to a medium-high heat with a little oil. Fry cutlets on each side for 1 minute to seal. Place cutlets in the oven on a tray and bake for 5 minutes.

In the meantime, put the remaining marinade back in the pan on the stove with vinegar. Stir over medium heat to reduce. When the pork cutlets come out of the oven, toss in the glaze, then rest for 5 minutes.

Pineapple Salad

4-5 butter lettuce leaves, washed and torn

1 ½ cups fresh pineapple, diced

2 spring onions, green parts only, finely sliced

½ cup flat leaf parsley, roughly chopped

½ cup macadamia nuts, roughly chopped

100g fetta, crumbled

1 lime, juiced

1 Tbsp olive oil

1 Tbsp red wine vinegar

½ red chilli, seeds removed, finely diced

Salt and plenty of pepper

Combine lime, olive oil, red wine vinegar, chilli, salt and pepper in a jar. Shake to combine. Mix lettuce, pineapple, spring onions, parsley, fetta and nuts in a bowl with a good splash of dressing.

* Check the label to ensure you are getting 100% maple syrup and not a sugar-syrup mix