Pork, Bacon and Sage Escalopes

I have had this recipe kicking around my recipe files for several years now. It comes from a little booklet that I picked up at our local Waitrose when we were living down South in Kent.



It's entitled Essential Summer, Waitrose Seasons Cookbook 2009. I always love the Waitrose recipes. They are usually very, very good.



Actually I really miss Waitrose up here in Chester. The food they sold was always of exceptional quality. It may have cost a bit more, but I never ended up having to throw any of it away. Today alone I had to throw away a packet of spring onions and half a cucumber. I only bought them on Friday. I won't say where . . . unfortunately they had already turned, in just 3 days. That shouldn't happen, but it happens all too often. It's a disgrace!



Anyways, back to the recipe. Delicious pork loin steaks, cut in half and pounded until thin . . . wrapped in bacon strips, with some sage leaves tucked in . . . brushed with a grainy mustard oil and then grilled on the barbeque until scrummy delicious.

Served up with a moreish honey and grainy mustard dressing, they were fabulous!




*Pork, Bacon and Sage Escalopes*
Serves 6
Printable Recipe

Delicious pork cutlets, flavoured with sage, wrapped in bacon, brushed with a mustard flavoured oil and grilled until scrum yum delicious!

3 thin pork loin steaks (about 1 pound in total) (Preferably free range, organic)
6 rashers of thin cut smoked streaky bacon (dry cure)
14 large sage leaves
4 tsp grainy mustard
1 TBS clear honey
4 TBS mild olive oil
2 tsp white wine vinegar
1 tsp Worcestershire sauce

Prepare and light the grill. Cut the pork loin steaks in half, then pound them lightly between two sheets of clingfilm until they are about 1/4 inch thick with a rolling pin, taking care not to tear the meat.

Wrap a rasher of bacon around each piece of meat, tucking in two sage leaves and securing the bacon and sage leaves in place with wooden picks. Place in the refrigerator to chill while you make the oil and dressing.

Whisk together 2 tsp of the mustard, along with the honey, 2 TBS of the oil, the white wine vinegar and the Worcestershire Sauce. Set aside for the dressing.

Whisk together the remaining oil and mustard. Finely chop the remaining sage leaves and stir in. This will be used for basting the pork while you are cooking it.

Cook the meat on the barbeque for approximately 3 to 5 minutes per side, basting with the mustard oil mixture, until the juices run clear. Serve hot with some of the mustard honey dressing spooned over top.

Note: To cook indoors, grill in a hot skillet, gently frying on both sides for about 3 to 4 minutes per side and brushing with the mustard flavoured oil.