Recipe #1562
Pork Cutlets with Pine Nuts and Thyme
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Chef Soeur Angèle |
Wine & food pairing
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Recipe ingredients
- 4 leaves green cabbage, blanched
- 4 x 6 oz (113.4 g) pork cutlets
- 1/2 cup (125 mL) pine nuts, roasted
- 1 onion, minced
- 2 cloves garlic, chopped
- 1 Tbsp. (15 mL) paprika
- 1 pinch ground cinnamon
- 1/4 cup (60 mL) cider
- 2 Tbsp. (10 mL) curry
- 1 Tbsp. (5 mL) ground ginger
- 2 Tbsp. (30 mL) brown sugar
- 1 Tbsp. (5 mL) fresh thyme, chopped
- Salt and pepper to taste
Preparation
Preheat grill, medium heat.
Place one pork cutlet on each cabbage leaf. Garnish with pine nuts, onion and garlic.
Roll each cutlet and hold in place with a toothpick.
In a bowl, mix together sauce ingredients. Brush rolls with sauce.
Grill 5 to 10 minutes, turning rolls frequently. Brush with sauce if necessary.
Suggestion
Wrapping in a blanched cabbage leaf protects foodand retains meat juices.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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