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Pork, bacon & sage escalopes

Pork, bacon & sage escalopes

By Sophia Cai
10’ Prep time
10’ Cook time
20’ Total time
151 Calories
6 Serving

Summary

A simple recipe that could also be made with chicken escalopes or turkey breast steaks in place of the pork, if you wish.
Sophia Cai 0 Followers

Step by Step

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Step 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.
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Step 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
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Step 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.
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Step 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.

Ingredient

  • Clear honey
    Clear honey
    1 tsp
  • White wine vinegar
    White wine vinegar
    1 tbsp
  • Worcestershire sauce
    Worcestershire sauce
    1 tsp
  • Sage leaves
    Sage leaves
    14
  • Wholegrain mustard
    Wholegrain mustard
    4 tsp
  • Mild olive oil
    Mild olive oil
    4 tbsp
  • Smoked bacon rashers
    Smoked bacon rashers
    6 rasher/s
  • Pork loin steaks
    Pork loin steaks
    3
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