Pork Cutlets with Mango Salad

Recipe adapted from Coles Magazine November 2012 issue, page 18

Serves 4

Ingredients

1 small red onion, roughly chopped
2 garlic cloves
½ teaspoon each ground cinnamon, nutmeg and all spice
¼ cup lime juice
1 tablespoon vegetable oil
4 pork cutlets, fat trimmed
1 large or 2 small mangoes, diced
80g Four leaf Salad Mix

Dressing:

2 tablespoons peanut oil
1 tablespoon lime juice
½ teaspoon finely grated ginger
pinch salt
pinch brown sugar

Method

1. Combine in a small food processor onion, garlic, spices, lime juice and oil (until smooth paste). Rub over cutlets, and marinate in fridge for at least 1 hour, or up to 4 hours. Remove from fridge 15 minutes before cooking.
2. Preheat a char-grill pan, barbecue grill or fry pan on medium-high. Cook cutlets for 5 minutes each side, or until cooked through. Transfer to a plate and rest for 5 minutes.
3. Meanwhile, place dressing ingredients in a small screw top jar and shake to combine.
4. Arrange mango and salad leaves on serving plates, drizzle with dressing. Serve with pork.