Step 1Place mustard, orange zest, orange juice, oil and thyme in a large bowl. Stir and season with black pepper. Add pork cutlets to bowl and turn to coat. Cover bowl and place in fridge to marinate for 15 minutes to 1 hour.
Step 2Meanwhile, make mint pesto. Place mint, spinach, pine nuts, lemon zest and lemon juice in a small food processor with 1 tablespoon water. Blend to combine. Stir second measure of oil through mint pesto and set aside.
Step 3Preheat barbecue to high. Grill capsicums, turning regularly, for 10 minutes or until skins blacken. Transfer capsicums to a large bowl, cover with plastic wrap and leave to cool slightly so skins loosen. Peel off skins and discard. Cut capsicums in thick slices and set aside.
Step 4Decrease barbecue heat to medium-high. Grill marinated pork cutlets, turning once, for 8-10 minutes or until golden brown and cooked to your liking.
Step 5Meanwhile, spray spring onions, courgette, eggplant and kumara with oil. Grill vegetables for 4-5 minutes each side or until tender and charred.
Step 6Place charred vegetables in a large salad bowl with reserved capsicum slices and half of the reserved mint pesto. Toss well. Garnish vegetables with reserved mint.
Step 7Serve grilled marinated pork cutlets with charred vegetables and remaining mint pesto.