zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pork, Bacon and Sage Escalopes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pork, Bacon and Sage Escalopes

    • Nut Free
    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6

    Ingredients

    3 thin pork loin steaks, from the meat counter
    6 rashers essential Waitrose Smoked British Streaky Bacon
    14 large sage leaves
    4 tsp Maille Wholegrain Mustard
    1 tbsp clear honey
    4 tbsp mild olive oil
    2 tsp Aspall Organic Cyder Vinegar
    1 tsp Lea & Perrins Worcestershire Sauce
     

    Method

    1. Prepare and light the barbecue. Cut the pork loin steaks in half, then space them slightly apart on a clingfilm-lined chopping board. Cover with a second sheet of clingfilm and bash out thinly with a rolling pin or meat mallet.
    2. Wrap a rasher of bacon around each piece of meat, tucking 2 sage leaves under each. Hold the bacon and sage leaves in place with wooden cocktail sticks. Chill until ready to cook.
    3. Blend 2 tsp of the mustard in a small bowl with the honey, 2 tbsp of the oil, the vinegar and Worcestershire sauce to make a dressing. Mix well with a fork and reserve. Finely chop the remaining sage leaves and mix in a separate bowl with the remaining mustard and oil for basting.
    4. When the barbecue is ready, cook the meat on the rack for about 3-5 minutes on each side, basting with the mustard-flavoured oil. Serve with the dressing spooned over.

    Your recipe note

    Edit your recipe note

    Cook's tips

    To cook indoors: heat a dash of oil in a large frying pan and gently fry the meat for 5-6 minutes, turning half way through cooking and brushing with the mustard-flavoured oil. Serve with the dressing.

    Comments

    Average user rating

    5 stars