Baked Pork Cutlets
2 large pork loin cutlets, trimmed
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons fresh thyme
1 tablespoon balsamic vinegar
2 Roma tomatoes, halved lengthways (optional)
1/2 large red capsicum, seeded and chopped into 2cm strips
2 small zucchini, trimmed and halved lengthways
Preheat oven to 220°C and lightly grease a baking tin or shallow casserole dish. Arrange pork cutlets in a single layer in the tin. Combine the olive oil, garlic, rosemary, thyme and 1 tablespoon of the balsamic vinegar, then spoon half the mixture over the pork cutlets. Season to taste with salt and pepper. Cover with plastic wrap and marinate for at least 20 minutes.
Place the tomatoes, zucchini and capsicum into the dish around the pork cutlets and spoon remaining herb mixture over the vegetables. Bake for 45 minutes or until cooked through and well browned. Serve the cutlets with the roast vegetables and a green salad.