BBQ pork loin cutlet with pear and rocket salad

The forecast for Easter round these parts is for fine weather, not too hot, not too cold. During a beautiful long weekend of hot crossed buns and chocolate, this recipe will allow you to tell yourself you've eaten something healthy!

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 6


  • 6 pork loin cutlets
  • 1 tblsp oil
  • 200 g rocket leaves, washed
  • 3 ya or nashi pears, sliced
  • 1 cup lemon saffron dressing
  • Saffron strands to garnish


  • Trim pork cutlets bones well.
  • Pre-heat griddle pan or BBQ plate for 3 minutes over a medium heat.
  • Brush each pork cutlet with a little oil and cook cutlets 2-3 minutes over a medium heat each side or until cooked to the desired degree. Allow to rest.
  • Toss the salad leaves together with the prepared pear and half the dressing.
  • Place the cutlets over the plated salad, drizzle with a little extra dressing and garnish with a sprinkle of saffron strands.


(Recipe and photo thanks to Australian Pork)