Pork cutlets with cherry and orange salsa

Instructions

1. Shred long thin strips of zest from orange, avoiding white pith. Squeeze 2 tablespoons of juice. Combine cherries, zest, juice and cinnamon in a bowl and set aside for flavours to combine.
2. Place asparagus in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and place in a large bowl of iced water for 1 minute. Repeat with snow peas in boiling water for 1 minute, then iced water for 1 minute. Drain and pat dry with paper towel. Cut asparagus in half lengthways. Trim tops from snow peas, and cut lengthways into thin strips.
3. Heat a large heavy-based frying pan over medium-high heat. Lightly spray pork with oil and season with pepper. Cook for 3 minutes on each side for medium or to your liking. Set aside on a plate to rest for 5 minutes.
4. Combine asparagus, snow peas and radish in a large bowl and drizzle with oil. Season and toss to combine. Divide between serving plates and add the pork and cherry salsa.