Pork cutlets with baby truss tomatoes

Name: Pork cutlets with baby truss tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 pork cutlets; 2 tbsp Cajun seasoning; 1 tbsp olive oil; 1 large red onion, halved, cut into wedges; 6 Lebanese eggplants, halved lengthways (see note); 3 zucchini, quartered lengthways; Olive oil spray; 2 red apples, halved, cored, cut into thick wedges; 2 x 275g pkts baby roma truss tomatoes

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

Cost: $4.87 /serving

Author : Michelle Noerianto

paleo dinner party roast

Ingredients

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6 pork cutlets2 tbsp Cajun seasoning1 tbsp olive oil1 large red onion, halved, cut into wedges6 Lebanese eggplants, halved lengthways (see note)3 zucchini, quartered lengthwaysOlive oil spray2 red apples, halved, cored, cut into thick wedges2 x 275 grams pkts baby roma truss tomatoes

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Instructions

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Step 1

Preheat oven to 200°C. Sprinkle both sides of pork with the seasoning. Heat the oil in a large heavy-based flameproof roasting pan over medium heat. Cook the pork for 2 minutes each side or until golden. Transfer to a plate.

Step 2

Place the onion, eggplant and zucchini in the pan. Spray with oil and season with salt and pepper. Roast for 15 minutes or until the vegetables just start to soften.

Step 3

Arrange the pork, apple and tomatoes in the pan with the vegetables. Roast, using a spoon to remove any excess liquid from the pan halfway through cooking, for a further 20 minutes.