Natural boneless pork loin cutlets are perfect for grilling. And so that tender meat does not dry out and delight you not only with beautiful marks from the grill, but also with juiciness, fry them no longer than the time specified in the recipe and remove from the grill when the meat is still slightly pinkish near the bone. When frying, also grill several ripe plums, cut in half. They are slightly caramelized and will be an excellent side dish for pork, if you add them to a salad of rucola and parsley and season with lemon juice and olive oil.
Time: 25 minutes
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork patties on the bones (approximately 1.3 kg.)
- 1 tbsp. l + 2 tsp extra-virgin olive oil + extra to grease the grill
- 2 plums, cut in half and peeled
- 4 tbsp. small arugula
- 1/3 Art. fresh parsley
- Juice of half a lemon
- Preheat the grill to moderate heat. Generously salt and pepper the pork cutlets on both sides. Lightly grease the grill with olive oil. Fry the pork patties until the marks on the grill appear for about 6 minutes. Turn over and continue to fry until the meat remains slightly pink next to the bone for another 4-5 minutes. Put the pork on a cutting board and let the meat rest for about 5 minutes.
- Meanwhile, mix the plums with 2 tsp. olive oil, salt and pepper. Grill by turning over once until traces of the grill appear, for about 2 minutes on each side. Cut plums into wedges.
- Mix arugula and parsley with lemon juice and the remaining 1 tbsp. l olive oil, salt and pepper to taste. Arrange on four plates and lay out slices of plums on top. Serve with pork cutlets.