Pork Escalope with Balsamic Strawberry Jus
with green beans & rosemary potatoes
Pork escalope is a cut from the pig's buttock. The meat is quite lean and deliciously tender - great for a balanced meal!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Pork escalope
(May be present Milk, Mustard, Celery, Soy, Gluten)
300 g
Potatoes
½ sprig
Fresh rosemary
150 g
Green beans
½ piece
Red onion
25 milliliters
Strawberry sauce
Not included in your delivery
2 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the pork escalope out of the fridge and allow to reach room temperature. Preheat the oven to 200°C. Thoroughly wash the potatoes and then dice them into 1cm chunks. Pull the rosemary leaves off the stems and finely chop. Transfer the potatoes to a parchment-lined baking sheet along with two thirds of the rosemary. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast the potatoes for 30 - 35 minutes.
In the meantime, discard the tips of the green beans and chop the onion. Pour a shallow layer of water into a pot or saucepan, then add a pinch of salt and the green beans. Cover with the lid and bring to a boil, then cook the green beans for 6 - 8 minutes. Drain and set aside.
Meanwhile, season the pork escalope with salt and pepper. Heat a generous drizzle of olive oil in a frying pan over medium-high heat and fry the pork for 5 - 7 minutes until evenly browned. Remove from the pan and set aside under aluminium foil until serving. Keep the pan to use in the next step.
In the same frying pan, fry half of the onion with the rest of the rosemary for 3 - 5 minutes over medium heat. Add the strawberry sauce, the balsamic vinegar and the water (see pantry for amounts). Mix well and allow to reduce gently for 2 minutes, then turn off the heat. Shortly before serving, stir the butter into the sauce and season to taste with salt and pepper.
In the meantime, heat a drizzle of olive oil in another frying pan over medium-high heat and fry the rest of the onion for 1 minute. Add the green beans and fry for 2 minutes over high heat. Season to taste with salt and pepper.
Did you know... green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
Slice the pork and serve with the potatoes and green beans alongside. Top the pork with the balsamic strawberry jus.