- Updated: January 7, 2021
Tuscan cooking is characterised by simple food which is not covered in heavy sauces. Grilling and using herbs and spices are preferred. Popular herbs used are sage, rosemary, and basil.
I start off with an herb and spice rub on the pork cutlets. The rub mix consisted of olive oil, salt, pepper, dried thyme, and fennel seeds and finished off with garlic and rosemary. I added potatoes, and carrots to make it a complete meal.
Note:
Tbsp = tablespoon
Chopped = chopped or cut into ½ cm pieces.
I usually serve this dish with Lemon pasta (Pasta al limone), Garlic pasta (Spaghetti Aglio e Olio),Lemon pesto pasta, a simple and light Pesto pasta, or any pasta of your choice or rice.
Tuscan style in this case relates to the cuisine of Tuscany, a region in Central Italy.
Method
Preparing the pork cutlets, potatoes, and carrots.
1. Rub the cutlets with salt, pepper, thyme, fennel seeds and olive oil. Marinate for 30 minutes.
2. In the meantime, cut the potatoes into halves and boil for 5 minutes. And then set aside.
3. And cut the carrots into bite sized pieces with a thickness of ¼ cm and set aside.
Roasting the fillets in the oven.
- Drizzle 2 tbsp olive on the oven tray. Ensure that the pan is coated with the oil.
- Place the marinated pork cutlets on the tray.
- Then place garlic on the cutlets.
- Place the rosemary in between the fillets and at the sides. After that, place the cherry tomatoes in the centre and the sides, followed by the potatoes and carrots.
- Place the tray in the oven.
- Switch on the ‘Crispy Grill’ function which is effectively the roasting function. Set it at 20 minutes. Check at the 15-minute mark and again after the 20 minutes are up. Use a fork to prod and see if the pork is fully cooked. Checking in earlier also helps to ensure that the pork is not overcooked.
- Remove the tray from the oven.
- Serve by placing the oven tray containing the fillets on a wooden board or tray. Alternatively, you can plate the roasted cutlets and other ingredients on a large plate.
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
Cuisine inspiration: Tuscan – Italian.
Servings: 2 or 4 with pasta or rice.
Ingredients
Main ingredients
2 tbsp olive oil.
Lean Pork 300 g – cut into 5 cm X 3 cm cutlets. You can also use chicken, mutton, or beef.
4 cloves garlic – finely chopped.
10 twigs fresh rosemary. Each twig about 3 cm in length.
Herb rub and marinade
1 tbsp salt.
1 tbsp pepper.
3 tbsp fennel seeds or powder.
½ tbsp dry thyme.
2 tbsp olive oil.
Optional items
2 potatoes remove the skin and cut into halves.
1 large or 2 medium carrots cut into bite side pieces with a thickness of ¼ cm.
10 cherry tomatoes.