Chargrilled Pork Cutlet Recipe with Soft Polenta (VIDEO)

Cook this easy pork recipe a great family meal – You can also make this dish with pork loin medallions.

For the polenta, bring water to boil in a medium saucepan, shake in polenta and stir to combine. Cook for 15 minutes, whisking occasionally. Meanwhile marinate the pork and fennel.
Cook fennel on grill pan, turning for 2-3 minutes. Add pork to grill pan and cook, turning once for 5-6 minutes or until cooked to your liking. Combine all salsa verder ingredients in a bowl, stir to combine.
Serve polenta and cutlets, drizzled with quick salsa verde.Prep mins: 15

Cook mins: 25
Serves: 2

Ingredients:
2 pork loin cutlets, trimmed
1 tbsp Woolworths Select fennel seeds, toasted and bruised
2 baby fennel bulbs, sliced into 1cm thick pieces
3 tbsp Woolworths Select Spanish classic olive oil
Quick salsa verde
1/2 cup fresh continental parsley leaves
1/2 cup fresh basil leaves
1 small garlic clove, crushed
2 teaspoons drained baby capers
1/4 cup Woolworths Select Spanish Classic olive oil
1 teaspoon Woolworths Select Dijon mustard
1/2 lemon, juiced
Soft polenta
4 cups water
1 ¼ cups Macro polenta
65g Woolworths Select creamy Tasmanian butter
½ cup grated parmesan cheese

Method:
1. Combine pork, fennel seeds and 1 tablespoon of oil in a large bowl. Season. Toss to coat. Meanwhile, combine fennel and 1 tablespoon oil in a medium bowl. Season. Toss to coat. For polenta, place water in a medium saucepan and bring to boil. Slowly pour polenta into saucepan, whisking continuously. Reduce heat to low and whisk occasionally for 15 minutes or until polenta is thick and pulls away from the sides of the pan.
2. Meanwhile, heat char-grill pan to medium high. Cook fennel on grill plate for 2-3 minutes, turning or until lightly golden. Transfer to a plate, cover to keep warm. Add pork to grill plate, cook, turning once for 5-6 minutes for medium. Transfer to a plate. Rest, covered, for 5 minutes. For quick salsa verde, finely chop basil and parsley leaves. Combine herbs, garlic, capers, olive oil and lemon juice in a bowl, season to taste.
3. When the polenta is thick, add the butter and parmesan. Whisk to combine. Season to taste. Spoon polenta among plates. Top with fennel and pork and spoon over salsa verde.

Tip1: You can make this dish with pork loin medallions
Tip2: The char-grilled fennel would be lovely served cold in a salad of shaved cucumber and dill
Tip3: Extra polenta can be poured into a shallow baking tray and set then cut in to squares for lunchboxes or grilled with grated cheese for a delicious snack

Tools you may need:
• Char-grill pan or large frying pan”