Pork, bacon & sage escalopes

Name: Pork, bacon & sage escalopes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
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

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

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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

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.

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.