• Juice of 4 oranges or 250ml (1 cup) orange juice
• zest of 1/2 an orange, finely shredded
• 2 tablespoons brown sugar
• 3 bananas, peeled and sliced 2cm thickness on the diagonal

To Serve

• Grilled pork cutlets, fat removed
• Wilted english spinach

To make sauce, combine the orange juice, zest and sugar in a small frypan and bring to the boil over a medium heat stirring to dissolve the sugar. Add the banana pieces and reduce the heat to low. Cook the bananas for 1-2 minutes to soften them and then turn the heat off and let the bananas cool in the syrup for 5 minutes before spooning over the pork cutlets.

Serves 4