Apricot and mint stuffed pork with rocket, mint and radish salad

ingredients

• Apricot and mint stuffed pork with rocket, mint and radish salad

  • 1 small clove garlic, crushed
  • 1/2 fresh apricot (25g), chopped finely
  • 2 teaspoon finely chopped fresh mint
  • 5 gram butter, softened
  • 235 gram pork cutlet, trimmed
  • 20 gram rocket (arugula)
  • 2 tablespoon fresh small mint leaves, extra
  • 1 small red radish (15g), sliced thinly
  • 2 teaspoon lemon juice

method

• Apricot and mint stuffed pork with rocket, mint and radish salad

  • 1

    Combine garlic, apricot, mint and butter in a small bowl; season.

  • 2

    Butterfly the pork cutlet by slicing in half crossways stopping at the bone; open out and spread one side with the apricot mixture. Enclose the filling, secure with toothpicks (make sure the cutlet can sit flat), season.

  • 3

    Cook pork in a heated lightly oiled grill pan (or grill or barbecue) over medium heat for 3 minutes each side or until cooked as desired. Transfer to a plate; stand, covered, for 5 minutes.

  • 4

    Meanwhile, combine rocket, extra mint, radish and juice in a small bowl; season to taste.

  • 5

    Discard toothpicks; serve pork with salad.