Pork cutlets with roasted vegetables

Prep + Cook Time: 1 hour - Servings: 2

Nutritional information per serving:
Calories: 439kcal - Protein: 46.4g - Carbohydrates: 25.3g - Fat: 11.9g

INGREDIENTS:
• 1 bunch baby carrots
• 1 medium red capsicum
• 200g brussels sprouts
• 1 large red onion
• 3 cloves garlic
• 1 teaspoon smoked paprika
• 2 teaspoons olive oil
• 1 medium tomato
• 2 pork cutlets
• 200g green beans or broccoli
• 1 tablespoons roasted almond

METHOD:
1. Preheat oven to 200℃
2. Combine carrots, capsicum, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika and drizzle with half the olive oil. Bake for 40 minutes or until vegetables are golden and tender. Add tomato to dish 10 minutes before end of cooking time.
3. Meanwhile, brush pork with remaining olive oil. Cook pork on a heated grill.
4. Boil or steam beans until tender.
5. Squeeze garlic from skin. Blend garlic, tomato, nuts and half the capsicum until mixture is smooth.
6. Serve pork with roasted vegetables and bean, accompany with roasted tomato and almond sauce.

Andriana xx