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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.

 ¼ cup (50 mL) white wine vinegar
 ½ tbsp (15 mL) whole grain dijon mustard
 1 clove garlic, minced
 1 tsp (5 mL) maple syrup
 ½ tsp (2 mL) each, kosher salt and fresh cracked pepper
 ¾ cup (175 mL) extra virgin olive oil
 1 ½ lbs (750 g) Ontario Pork Cutlets
 1 lb (500 g) baby new potatoes
 1 lb (500 g) 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.

Cook's Notes:

Makes 6 servings