Garlic Marinated Pork Cutlets
Garlic marinated pork cutlets are perfect for summer entertaining – quick, simple and impressive. These tender Ontario pork cutlets are infused with garlic, maple and dijon and served with golden roasted potatoes and crisp green beans.
In measuring cup, whisk together vinegar, Dijon, garlic, maple syrup, salt, pepper and olive oil. Set aside.
In shallow dish arrange pork in a single layer. Drizzle with half of the marinade. Let sit for 10 minutes and turn over. Let sit another 10 minutes (or up to one day in the fridge).
Line a rimmed baking sheet with foil. Arrange pork in a single layer on one side of the tray. Arrange potatoes on the other half of the tray. Drizzle potatoes with 2 tbsp (30 mL) of the marinade. Roast in a 400°F (200°C) oven until pork is golden and just a hint of pink remains, about 15 minutes. Remove pork from tray and arrange on a platter. Add green beans to tray and return to oven until potatoes are tender and beans are tender crisp, about 10 minutes.
Serve pork, potatoes and beans immediately.
Makes 6 servings
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Ingredients
Directions
In measuring cup, whisk together vinegar, Dijon, garlic, maple syrup, salt, pepper and olive oil. Set aside.
In shallow dish arrange pork in a single layer. Drizzle with half of the marinade. Let sit for 10 minutes and turn over. Let sit another 10 minutes (or up to one day in the fridge).
Line a rimmed baking sheet with foil. Arrange pork in a single layer on one side of the tray. Arrange potatoes on the other half of the tray. Drizzle potatoes with 2 tbsp (30 mL) of the marinade. Roast in a 400°F (200°C) oven until pork is golden and just a hint of pink remains, about 15 minutes. Remove pork from tray and arrange on a platter. Add green beans to tray and return to oven until potatoes are tender and beans are tender crisp, about 10 minutes.
Serve pork, potatoes and beans immediately.
Makes 6 servings