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£11.25/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the pork steaks in ½, then space them apart on a parchment-lined chopping board. Cover with a second sheet of parchment and bash out thinly with a rolling pin or meat mallet.
Wrap a bacon rasher around each piece of pork. Tuck 3 sage leaves under each, and secure the bacon and sage with wooden cocktail sticks. Chill until ready to cook
Blend 2 tsp of the mustard in a small bowl with the honey, 2 tbsp oil, the vinegar and Worcestershire sauce to make a dressing. Mix well with a fork, then set aside. Finely chop the remaining sage leaves and mix together in a separate bowl with the remaining mustard and oil for basting.
Heat a little more oil in a large frying pan and gently fry the meat for 5-6 minutes, turning halfway through and brushing with the mustard-flavoured oil, until the pork is thoroughly cooked with no pink meat. Serve with the dressing.
To cook on the barbecue: Prepare and light the barbecue. When hot, finish the precooked pork on the rack for 3-5 minutes on each side, basting with the mustard-flavoured oil. Serve with the dressing spooned over.
Typical values per serving when made using specific products in recipe
Energy | 625kJ/ 151kcals |
---|---|
Fat | 12g |
Saturated Fat | 3.4g |
Carbohydrates | 1.9g |
Sugars | 1g |
Fibre | 0.2g |
Protein | 9g |
Salt | 0.6g |
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