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Smoky pork escalopes with sweet potato & red bean mash & apple
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1 clove garlic, crushed
1½ tsp smoked paprika
450g pack essential Waitrose 4 Pork Leg Escalopes
600g sweet potatoes, cut into large chunks
400g can essential Waitrose Red Kidney Beans, drained
2 tsp sunflower oil
2 medium red onions, cut into wedges
3 small dessert apples
½ tsp ground allspice
3 tbsp chopped fresh parsley or coriander
1 Mix the garlic, paprika and 2 tsp water in a bowl. Brush over the pork escalopes and leave for 5 minutes.
2 Put the sweet potato in a large pan, cover with boiling water, bring to a simmer and cook for 8-10 minutes until tender. Add the beans to the water, return to a simmer, drain and keep warm.
3 Heat 1 tsp oil in a frying pan over a medium-high heat. Core the apples, cut them into thick wedges and add them to the pan with the onions. Cook for 5 minutes until deep golden. Sprinkle with allspice, season, add 2 tbsp water to the pan, cover and leave over
a low heat for 5 minutes.
4 Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Add the pork and cook for 4 minutes each side until deep golden and cooked through. Mash the potato and beans and stir through the parsley.
5 Serve the pork with the sweet potato mash, onion and apples and any pan juices.
Tip: This recipe is gluten free, as well as being low in fat. It is also a source of thiamin, which helps your heart to function.
Typical values per serving:
1.9mg thiamin per serving
This recipe was first published in December 2017.