Spanish Pork Cutlets


1 bunch baby carrots, trimmed, peeled
1 medium red bell pepper, about 200 g, chopped coarsely
200 g Brussel sprouts, halved
1 large red onion, about 300 g, cut into wedges
3 cloves garlic, unpeeled
1 tsp smoked paprika
2 tsp olive oil
1 medium tomato, about 150 g, quartered
2 pork cutlets, about 470 g, trimmed
200 g green beans, trimmed
1 tbsp roasted almond kernels


  1. Preheat oven to 220ºC/425ºF.
  2. Place carrots, bell pepper, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika, drizzle with half the oil; toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender. Add tomato to dish 10 minutes before end of cooking time.
  3. Brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat, cover and rest for 5 minutes.
  4. Boil, steam or microwave beans until tender. Keep warm.
  5. Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the bell pepper until mixture is smooth.
  6. Divide pork, roasted vegetables and beans between serving plates. Top with tomato and almond sauce before serving.

Makes 2 servings.

Source: Everyday Power Foods