COOK’S TIP: Try replacing the thyme with rosemary and the pork with 125g chicken breast fillet per person.
Finely grated zest and juice of 1 orange
1 Tbsp honey
1 tsp extra virgin olive oil
2 tsp Dijon mustard or gluten-free mustard
1 Tbsp thyme leaves, plus extra sprigs (optional), to serve
2 garlic cloves, crushed
Freshly ground black pepper
2 x 180g lean pork cutlets, trimmed of all visible fat
200g (1/ 4 small) cauliflower, cut into florets
1/ 2 bunch baby beets, scrubbed, left unpeeled, halved
250g orange sweet potato, peeled, diced
6 large brussels sprouts, trimmed, quartered
Extra virgin olive oil cooking spray
Combine the orange zest and juice, honey, oil, mustard, thyme, garlic and pepper in a small jug. Place the pork in a shallow dish and pour over half the marinade. Turn to coat and set aside.
Preheat oven to 210 degrees celsius (fan forced). Line a large baking dish with baking paper. Arrange the cauliflower, beets, sweet potato and brussels sprouts evenly in the dish. Pour over the remaining marinade. Cover with foil and bake for 20 minutes.
Meanwhile, spray a small non-stick frying pan with oil and heat over medium-high. Remove pork from marinade (reserving marinade) and pat dry with paper towel. Add to pan and cook for 1 minute each side or until brown.
Remove vegetable dish from the oven, discard foil and spray veggies with oil. Add the pork to the dish, pour over the reserved marinade and bake for 5 minutes, or until pork is just cooked and vegetables are tender. Serve pork cutlets with the roast veggies.