Pork, bacon & sage escalopes

Pork, bacon & sage escalopes

A simple recipe that could also be made with chicken escalopes or turkey breast steaks in place of the pork, if you wish.

5 out of 5 stars(3) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 3 thin pork loin steaks, from the meat counter (about 250g in total)
  • 6 rasher/s smoked bacon rashers
  • 14 sage leaves
  • 4 tsp wholegrain mustard
  • 1 tsp clear honey
  • 4 tbsp mild olive oil, plus a little for frying
  • 1 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce

Method

  1. 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.

  2. 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

  3. 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.

  4. 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.

Cook’s tip

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. 

Nutritional

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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