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Pork Cutlet with Orange and Harissa

Pork Cutlet with Orange and Harissa

3 oranges
2 Tbsp Harissa paste
2 cloves garlic, crushed
2 Tbsp finely chopped cont. parsley
4 pork cutlets, trimmed (or more if you like)
1/3 cup pine nuts, toasted

# Preheat oven to 180c.
# Juice 2 oranges and mix with the harissa, garlic and parsley. Add the pork and toss to coat well. Set aside 15 minutes.
# Brush an ovenproof frypan with a little oil and place over high heat. Quarter the remaining orange and cook cut sides for 1 minute each. Transfer the quarters to a plate, brush frypan with a little more oil and reduce heat to medium.
# Cook the pork 1-2 mininutes each side to brown then return orange quarters and the marinade to the pan. Let the marinade simmer for a couple of mins then place the pan in the oven for further 5 minutes or until cooked through. Add pinenuts to sauce.
# Place pork on plates and drizzle pan juices over top.

Harissa Paste:
2 red chillis, end removed
1 tsp ground cumin
1 tsp ground coriander
4 garlic cloves
1 tsp salt
1/3 cup olive oil

# Place all ingredients into a blender or food processor and blitz until all chopped and turned into a paste.

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