Mojo verde (Spanish green sauce) with pork cutlet

Frank Camorra
A good sauce can make a meal: Frank Camorra's mojo verde with grilled pork cutlet.
A good sauce can make a meal: Frank Camorra's mojo verde with grilled pork cutlet. Photo: Marina Oliphant
Difficulty
Easy
Dietary
Dairy-free

When choosing a sauce, think of what you need to balance the main ingredient. A rich, juicy pork cutlet is lightened by this herby, refreshing green sauce.

Ingredients

2 large handfuls flat-leaf parsley, including stalks

3 garlic cloves

100ml white wine vinegar

150ml extra virgin olive oil

4 tbsp cumin seeds, toasted and ground

Salt and pepper

4 pork cutlets

Method

Remove and discard the ends of the parsley stalks and roughly chop remaining stalks and leaves. Put parsley and garlic in a food processor, blend and add a couple of tablespoons each of vinegar and oil.

Continue blending and slowly add remaining vinegar and oil. Add cumin. Season to taste with a pinch or two of salt.

Preheat grill, season pork cutlets and grill until medium or slightly firm when squeezed with a pair of tongs, about 5 minutes each side, depending on the thickness.

Rest in a warm place for 4 minutes before serving on a warm plate. Serve with mojo verde and a green salad.

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