The bright yellow from the lemon and squash activate your solar plexus while the freshness of the fennel and the sage soothe your tummy.
Prep 15 minutes, cook 20 minutes
4 pork loin cutlets
8 baby potatoes
4 baby fennel
½ a bunch of sage
Salt and pepper to taste
Preheat oven to 200C (390F) (fan forced)
Prepare the vegetables first by cutting the potatoes, squash and onions into quarters and finely chop the sage. Put the vegetables in a baking dish, sprinkle over the sage, then drizzle the vegetables with olive oil and add salt and pepper to taste.
Put in the oven and roast for 20 minutes or until golden and tender.
Cut the apple in half, remove the core and slice into thin wedges. Set aside and add to the baking dish in the last 5 minutes of cooking.
Meanwhile, prepare pork by adding a pinch of salt and pepper and a drizzle of olive oil to each side. Heat the fry pan over medium heat and cook until nearly cooked through (around 5-6 minutes each side). Let the cutlets rest on a plate covered with alfoil, until the vegetables are ready.Keep the resting juices.
Cut the lemons into quarters and put one on each plate.
Place the vegetables in the middle of the plate and place a pork cutlet on the top of the vegetables. Drizzle the resting juices over the pork for extra taste.
Squeeze the lemon over the pork just before eating.
Now sit back and mindfully enjoy your meal!