Pork Loin Cutlets with Baked Peaches & Muscatels

  • Pork Loin Cutlets with Baked Peaches & Muscatels
Ranking: 2 more votes required!

Rated 4.67 out of 5 based on 3 votes

Ingredients

  • 4 x pork loin cutlets
  • 3 x peaches
  • 1 x medium red onion, finely sliced
  • 1 tspn ginger, finely grated
  • 1/8 cup muscatels
  • 1/8 cup slivered almonds
  • 30 g butter
  • 1/4 cup brown sugar
  • 3/4 cups white wine
  • 1/3 cup masala
  • 4 x thyme sprigs

Method

1. Pre-heat oven to 200 degrees.
2. Place Muscatels in half of the masala to allow to soak.
3. Sprinkle Chinese 5 Spice over one side of each pork cutlet and drizzle with oil. Gently massage into cutlet. Heat a frypan over medium heat and place cutlets into pan. Cook for 2 minutes on this side. While cooking, sprinkle Chinese 5 Spice onto other side of cutlet and also some more oil. Turn cutlets and cook for a further 2 minutes. Place cutlets in a greased oven dish.

To prepare sauce:
3. Peel peaches, halve, remove stone and depending upon the size of the peaches either cut each half into 2 or 3 equal slices.
4. Using the same pan as the pork was cooked in, fry onion over medium heat for a couple of minutes, then add ginger and cook for a minute more.
4. Place butter into pan and allow to melt, then add brown sugar and stir until the sugar starts to dissolve. Add peaches and cook for a further 2 minutes, stirring constantly.
5. Add half of the white wine to deglaze the pan, then add remainder of white wine, masala, muscatels and almonds. Bring to boil and stir for a minute.
6. Carefully remove peaches from frypan with a slotted spoon and place around pork in oven dish. Remove muscatel and almonds with slotted spoon and place equal amounts on top of each pork cutlet. Spoon 2 tablespoons of sauce over each pork cutlet. Place a thyme sprig on top of each pork cutlet. Cover oven dish with foil and bake at 200 degrees for 10 minutes or until cooked.
7. Meanwhile bring sauce remaining in frypan to a simmer and stir constantly to reduce this sauce to a sticky consistency.
8. To serve, place 3 or 4 peach slices on plate, top with pork cutlet, muscatel and almond mix and drizzle with some of the sticky sauce.

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  • I meant to give this rating a 5-star. I think it’s a special occasion meal, not because it’s difficult to make, but because it’s so rich and delectable.

    Reply

    by Filomena Han on 09/03/2013, 08:18
    Filomena Han
  • I made this for dinner tonight. Such a great combination. Very delicious.

    Reply

    by Ruth Ciampa on 10/03/2013, 20:05
    Ruth Ciampa
  • I love pork and masala. Great combo

    Reply

    by Rose P on 16/03/2013, 20:45
    Rose P