Pork is wonderful when served with a sweet marinade or sauce – why not try it with a sweet honey? It's sticky, and best of all, it tastes great.
350 g Asian mixed salad leaves
1 cup fresh coriander
½ cup roasted almonds, chopped
4 x 200 g pork cutlets
1 Tbsp sesame seeds
1 clove garlic, crushed
¼ cup honey
2 Tbsp soy sauce
- Toss salad, dressing from kit, coriander and almonds in a large bowl.
- Heat a large, oiled, non-stick frying pan over a medium to high heat. Add pork. Cook for about 4 to 5 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes
- Heat same clean, oiled pan over a medium heat. Add seeds and garlic. Cook, stirring for 30 seconds. Stir in honey and soy sauce. Bring to boil. Return pork to pan. Turn to coat
- Serve pork with salad. Drizzle over sauce from pan.