The preparation uses natural pork loin cutlets without bone. This is a tender juicy meat, which will take only a few minutes on each side on the grill. Cutlets served with light salad of grilled red onion, fennel and fresh parsley seasoned with lemon juice and nectarines, boiled in mustard syrup with lemon zest. Their multifaceted fruit and spicy flavor perfectly complement juicy pork with aroma grilling. The dish is cooked quite quickly, but it looks luxurious and festive. Nutritional value of one serving: (4 total) Calories 437, total fat 22 g, saturated fat 4 g, protein 30 g, carbohydrates 34 g., fiber 4 g., cholesterol 87 mg., sodium 450 mg., sugar 0 g. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 natural boneless pork cutlets, central cut (2-2.5 cm thick; approximately 0.7 kg total.), cut off the fat
- 0.5 tbsp. apple cider vinegar
- 1/3 Art. Sahara
- 1 tbsp. l mustard
- 2 wide strips of lemon peel (peel off pee) + juice 1 lemon
- 2 large nectarines, sliced (approximately 2 tablespoons)
- 1 large fennel root, sliced in 0.5 thick slices cm.
- 1 red onion, cut into rings 1 cm thick., split the rings
- 3 tbsp. l extra-virgin olive oil + extra for grill
- 0.5 tbsp. coarsely chopped fresh parsley
Recipes with similar ingredients: pork, nectarines, fennel bulb
Recipe preparation:
- Preheat the grill to moderate heat.
- In a medium-sized saucepan, mix vinegar, sugar, mustard and lemon zest and bring to a boil. Cook periodically stirring until thick, about 3 minutes. Add nectarines and cook until they are completely softened, 3-5 minutes; keep warm on low heat.
- Meanwhile, in a large bowl, mix fennel and red onion with olive oil; sprinkle with 0.5 tsp. salt and a little black pepper. Lubricate the grill rack with olive oil. Fry vegetables (put fennel perpendicular to the grids so that it does not failed, or use the grill), turning, until softness and the appearance of fry marks, 5 minutes. Shift to a large bowl. Add lemon juice and parsley, mix.
- Sprinkle pork cutlets with salt and black pepper. Grease the grill grilling olive oil. Fry the pork until cooked and cooked. toasted marks, approximately 4 minutes on each side. Serve with nectarines (add lemon zest) and fried vegetables.
