It’s Pork Week at Terry Orreal’s Brendale Butchers.
You should’ve already received this weeks mega pork specials and some “5% Off” retail discount vouchers. If not grab some vouchers here!
Our Pork Scotch Cutlets recipe is the first of several “to die for” pork recipes we will give you this week. So, spice up your life with some high quality, super tender pork this week!
Pork Scotch Cutlets
Preparation time: 10 mins
Cooking time: 25 mins
- 2 x 200g pork scotch steaks
- 2 x slices prosciutto
- 2 x 1/2 figs
- 2 x sage leafs
French and forequarter the rib bones.Tie the bone to the side of the steak (ask us to do this for you when you place your order in our store).
Place half a fig on the steak, add torn up prosciutto and garnish with a sage leaf. If you can’t find prosciutto, use Terry Orreal’s bacon! If you can’t find figs, use sliced mango, paw-paw or banana! If you can’t find fresh sage, use coriander leaf, Italian parsley or fresh basil!
Bake in the oven for 25 minutes at 170 degrees.
- a good handful of fresh rocket
- a sprinkle of freshly grated Parmesan cheese
- a few spots of chopped chilli (seeds removed)
- a pinch of lemon zest
- a dash of extra virgin olive oil
- about a dozen pine nuts
- a nice squeeze of the lemon juice
Mix the salad, dump it in the centre of 2 plates. Carefully place the cooked cutlet on top so that the fig, prosciutto and sage don’t fall off.
Serve immediately with your choice of wine or beer – any alcoholic drink goes well with top quality Lamb from Terry Orreal’s Famous Brendale Meats.
Finish with blended seasonal fruit (mango, kiwi, peach or lychees work well) with vodka and crushed ice in a slender glass with a straw and an slither of citrus (orange, lemon or lime).
This is the recipe to impress that anyone can do! Have a go at making our Pork Scotch Cutlets tonight 😉 Good luck!