date:Jul 14, 2014
Ingredients
4 (about 800g) pork cutlets
1 tablespoon Dijon mustard
1 tablespoon thyme leaves
1 tablespoon orange juice
1 tablespoon olive oil
500g baby coliban (chat) potatoes
50g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
2 bunches English spinach, ends trimmed, washed, dried, coarsely chopped
1/2 cup (125ml) thin cream
Method
1. Combine pork, mustard, thyme, juice and half the oil in a bowl. Cover with plastic wrap and set aside for 20 minutes to marinate.
2. Meanwhi