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Pork, Bacon and Sage Escalopes
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3 thin pork loin steaks, from the meat counter
6 rashers essential Waitrose Smoked British Streaky Bacon
14 large sage leaves
4 tsp Maille Wholegrain Mustard
1 tbsp clear honey
4 tbsp mild olive oil
2 tsp Aspall Organic Cyder Vinegar
1 tsp Lea & Perrins Worcestershire Sauce
To cook indoors: heat a dash of oil in a large frying pan and gently fry the meat for 5-6 minutes, turning half way through cooking and brushing with the mustard-flavoured oil. Serve with the dressing.
Typical values per serving:
This recipe was first published in Mon Jun 01 01:00:00 BST 2009.