Save to your scrapbook

    Smoky pork escalopes with sweet potato & red bean mash & apple

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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

    Smoky pork escalopes with sweet potato & red bean mash & apple

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4


    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.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars