Orange and Mustard-marinated Pork

This fruity marinade complements the richness of pork cutlets in this simple-to-make-dish by Silvena Rowe
By Silvena Rowe
Orange and Mustard-marinated Pork
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus marinating time
  • Effort: easy


For the marinade

  • 2 oranges, finely grated zest
  • 150 ml orange juice
  • 1 tbsp English mustard
  • 3 tsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp brown sugar
  • 4 x 200 g pork cutlets

For the salad

  • 2 blood oranges, segmented
  • 1 avocado, peeled, stones removed, sliced
  • 200 g rocket, washed and dried
  • 200 g green beans, blanched
  • 1 tbsp white wine vinegar
  • salt and black pepper

To serve

  • 300baby g potatoes, boiled
  • 1 tsp butter


1. For the marinade; combine all the ingredients in a bowl and whisk well. Place the pork cutlets in a glass or ceramic dish and pour over half the marinade. Cover and refrigerate for at least 6 hours or preferably overnight.

2. Bring the pork back to room temperature, then drain off and discard the marinade. Cook the cutlets on a hotplate or hot frying pan, or under a preheated grill, until tender. This should take about 8-10 minutes on each side.

3. For the salad; combine all the ingredients except the vinegar. Whisk the vinegar into the reserved marinade and season to taste. Pour this dressing over the salad and toss to mix everything together.

4. Serve the pork cutlets with the salad and accompany with hot baby potatoes tossed in butter.

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