BBQ Pork Escalope with Roasted Vegetables
with baby potatoes & walnut-parsley dressing
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
200 g
Baby potatoes
1 piece
Pork escalope
(May be present Milk, Mustard, Celery, Soy, Gluten)
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
½ piece
Bell pepper
½ piece
Lemon
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
BBQ spice rub
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Wash the baby potatoes and cut any larger ones in half, then transfer to a large bowl. Drizzle with sunflower oil and season with salt and pepper, then toss well to coat. Transfer to one side of a parchment-lined baking sheet and roast for 30 - 35 minutes or until golden-brown, tossing halfway.
Cut the onion into wedges and chop the bell pepper into strips. Slice the courgette into crescents. Transfer the vegetables to the large bowl and drizzle with sunflower oil. Season with salt and pepper, then toss well to coat.
Transfer the vegetables to the other side of the parchment-lined baking sheet during the remaining 20 - 25 minutes of cooking time. Meanwhile, crush or mince the garlic and finely chop the parsley. Zest the lemon and then cut it into 6 wedges.
During the remaining 10 minutes of cooking time, heat a drizzle of olive oil in a frying pan over high heat. Fry the pork escalope for 1 - 2 minutes per side until evenly browned, then transfer to an oven dish and set the pan aside for step 5. Coat the pork with the BBQ rub* and then roast in the oven during the final 3 - 5 minutes of cooking time.
*Take care, this ingredient is spicy! Use as preferred.
Reheat the frying pan over medium-high heat and fry the garlic with the walnuts for 1 minute. Take the pan off the heat and stir in the parsley, along with (per person) 1 tsp lemon zest and the juice of 1 lemon wedge. Season to taste with salt and pepper.
Serve the potatoes and vegetables on plates with the pork alongside. Top with the walnut-parsley dressing.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.