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Roast pork cutlets with pear, witlof and hazelnut salad


You'll need

1½ tbsp olive oil 4 pork cutlets (about 250gm each) 30 gm butter, diced 2 garlic cloves, quartered 8 sage leaves, coarsely torn   Pear, witlof and hazelnut salad 50 gm hazelnuts 1 tbsp red wine vinegar ½ golden shallot, diced ½ small garlic clove, finely chopped 2 witlof, leaves separated and coarsely torn 2 ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon 1 tbsp each hazelnut oil and extra-virgin olive oil To serve: flat-leaf parsley

Method

  • 01
  • Preheat oven to 200C. Heat oil in a frying pan over medium-high heat, add pork and cook, turning once, until browned (2-3 minutes each side). Add butter and, when it foams, add garlic and sage and cook, turning pork occasionally and basting with butter, until sage is crisp (3-4 minutes). Set aside to rest for 5 minutes.
  • 02
  • For pear, witlof and hazelnut salad, spread hazelnuts on an oven tray and roast until fragrant (4-5 minutes), then tip into a tea towel and rub off skins. Combine vinegar, shallot and garlic in a bowl, season to taste and stand to soften (4-5 minutes). Add witlof, pear, oils and parsley, toss to coat, season to taste, top with pork, sage and pan juices and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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