I made these for dinner last night and was really happy with them. This recipe could easily be doubled. Make sure to allow time in the fridge. According to the Australian Pork Board, lean Australian pork (and loin cutlets were included in the info) contains less than 2g fat per 100g raw meat, so I don't agree with the sites' nutritional data but have to use it!

Ingredients

2 serv.

lean boneless pork loin, our cutlets had bone in2 g
150 g
olive oil↗
lemon, zest of↗1
garlic clove, crushed↗1
fresh thyme leaves↗2 teaspoons
chopped fresh sage leaves2 teaspoons
freshly ground black pepper1 teaspoon

Step-by-step instructions

1
Brush each cutlet with a little oil.
2
Combine the remaining ingredients then coat each side of the cutlet with it's share of the mixture. Refrigerate for at least an hour.
3
Heat your oven to 200c.
4
Heat an oven proof pan over high heat, brown the cutlets quickly on each side seasoning with a little salt if you wish.
5
Put the pan and cutlets into the preheated oven and cook until done to your liking. Ours took around 8 minutes and were cooked through but still juicy and tender.

Source: food.com

Original recipe ↗

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