Waitrose and Partners
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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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. 


Typical values per serving when made using specific products in recipe


625kJ/ 151kcals



Saturated Fat












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