Maple mustard pork cutlets

• 2 tablespoons maple syrup
• 2 tablespoons wholegrain mustard
• olive oil cooking spray
• 4 (200g each) pork cutlets, trimmed
• 1 medium brown onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon cumin seeds
• 150g baby spinach
• 2 x 400g cans cannellini beans, drained, rinsed

Energy 1562kJ	Fat saturated 2.90g
Fat Total 9.30g	Carbohydrate sugars g
Carbohydrate Total 29.30g	Dietary Fibre 9.50g
Protein 42.20g	Cholesterol 97.00mg
Sodium 550.00mg

All nutrition values are per serve.

1. Step 1

   Combine maple syrup and mustard in a bowl.

2. Step 2

   Heat a large, non-stick frying pan over medium heat. Lightly spray both sides of pork with oil. Cook for 6 to 8 minutes each side, brushing with maple syrup mixture, or until just cooked through. Remove to a plate. Cover. Set aside for 5 minutes.

3. Step 3

   Meanwhile, lightly spray a medium frying pan with oil. Heat over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and cumin. Cook, stirring, for 1 minute or until fragrant. Add spinach, beans and 2 tablespoons cold water. Cook, stirring, for 5 minutes or until spinach has just wilted and beans are heated through.

4. Step 4

   Serve pork with bean mixture.