Pork Cutlets with Beetroot Hummus

15 mins
Easy
2 people

What you’ll need

2 SunPork Pork Cutlets

1 Tbsp. white balsamic vinegar

1/2 tsp. of honey

4 radishes, thinly sliced

1 tsp. ground cumin

300g green beans

1/2 cup of fresh parsley leaves

1 cup of beetroot hummus

How to make it

1.    Combine the vinegar, honey and pinch of salt in a bowl. Add the radish and set aside for 10 minutes to pickle.

2.    Meanwhile sprinkle the pork cutlets with cumin and lightly spray with oil. Heat a large frypan over medium heat and cook the cutlets for 3 to 4 minutes each side or until cooked to your liking.

3.    Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

4.    Steam beans over saucepan of boiling water until tender. Combine the beans parsley and drained radish in a bowl.

5.    Spread the beetroot hummus over serving plates, add the bean salad and place the pork cutlets on top of the hummus. Season with salt and pepper and enjoy.

2 SunPork Pork Cutlets

1 Tbsp. white balsamic vinegar

1/2 tsp. of honey

4 radishes, thinly sliced

1 tsp. ground cumin

300g green beans

1/2 cup of fresh parsley leaves

1 cup of beetroot hummus

1.    Combine the vinegar, honey and pinch of salt in a bowl. Add the radish and set aside for 10 minutes to pickle.

2.    Meanwhile sprinkle the pork cutlets with cumin and lightly spray with oil. Heat a large frypan over medium heat and cook the cutlets for 3 to 4 minutes each side or until cooked to your liking.

3.    Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

4.    Steam beans over saucepan of boiling water until tender. Combine the beans parsley and drained radish in a bowl.

5.    Spread the beetroot hummus over serving plates, add the bean salad and place the pork cutlets on top of the hummus. Season with salt and pepper and enjoy.

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