Escalope of pork with juniper & Marsala recipe

This dish is straight out of the Sicilian hills. Use the leanest and finest pork loins you can find. It’s simply bursting with flavour. I would serve this with green vegetables or taglietelle.

Each portion provides 15g protein and 150kcals.

Ingredients

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Place the porcini in a bowl and just cover with hot water. Do the same for the juniper berries. Leave for 30 minutes. Strain, reserving the liquid. Crush the berries with the side of a knife.
  2. If the escalopes are quite thick you may want to pound them out with a meat mallet. Place each escalope between a layer of cling film. Pound to 1 cm thickness (this stage is optional). Brush the escalopes with vinegar.
  3. Melt butter with a drop of oil in a large pan on medium high heat. Brown the escalopes on one side then flip and fry for a further minute, no more. Add the garlic, Marsala, rosemary, mushrooms & berries with the remaining vinegar. Season and allow to gently simmer on low heat for 3 minutes. Season to taste and serve immediately.

You might also like

Slow cooked pulled pork 

The Hairy Bikers' roast belly of pork

Rachel Allen's sweet and sticky pork with vegetables

Comments


View Comments

Share the love