Ingredients

• 4 pork loin cutlets, bone-in, approx 300g each
• 500g sweet potatoes, peeled and halved lengthwise, cut across into 2cm thick pieces
• 1 pink lady apple, peeled, cored, cut into 8 equal size wedges
• 1 small fennel, cored, cut into 2cm wedges
• 2 sprigs rosemary, broken into pieces
• 3 tablespoons olive oil, divided
• 3/4 cup apple juice
• 1 tablespoon Dijon mustard
• 2 teaspoons unsalted butter

Method

• Step 1 Preheat the oven to 230°C with a baking tray inside and take the pork out of the fridge to sit at room temperature.
• Step 2 Toss the sweet potatoes, apples, fennel, rosemary and 2 tablespoons of olive oil in a large mixing bowl. Season with salt and pepper.
• Step 3 Carefully lay the vegetables onto the hot baking tray in an even layer and roast for 15-20 minutes, turning as needed, until golden and tender.
• Step 4 Meanwhile, heat the remaining 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
• Step 5 Season the pork cutlets with salt and pepper on both sides. Cook 2 cutlets at a time for 4-5 minutes each side or until golden brown and cooked through. Transfer to a rimmed plate and let rest for 5 minutes.
• Step 6 Return the same frying pan to medium heat and pour out all but 1 teaspoon of the oil.
• Step 7 Add the apple juice to deglaze the pan and gently stir with a wooden spoon to scrape up the brown bits left from the pork.
• Step 8 Pour any juices from the resting pork into the pan, then whisk in the mustard. Cook for 2 minutes or until the liquid reduces and thickens slightly.
• Step 9 Remove pan from the heat and whisk in the butter until fully incorporated. Season the sauce to taste with salt and pepper.
• Step 10 Divide the sweet potatoes, fennel and apples among 4 plates and place a pork cutlet on top. Spoon sauce over and serve.