I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.
Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.
Pork Escalopes in a Herb and Mustard Sauce
- Preparation time: 25 minutes
- Cooking time: 20 minutes
- 675 g (1 lb 8 oz) baby potatoes, scrubbed (about 12)
- 340 g (12 oz) fresh runner beans/flat beans, thinly sliced diagonally OR
- whole french beans/fine green beans
- 1 tbsp olive oil
- 450 g (1 lb) pork tenderloin
- 120 ml (4 fl oz) each of chicken stock and cider (½ cup) OR
- 240 ml (8 fl oz) chicken stock (1 cup)
- 2 tbsp wholegrain mustard
- 150 g (5 oz) crème frâiche (¾ cup)
- 4 fresh oregano stems
- 1 tsp lemon juice
- You will also need a large sauté pan.
- Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin.
- Remove the leaves from the stems of oregano and chop.
- Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.
- Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.
- Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
- Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and let it bubble for about 5 minutes to reduce a little.
- Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.
- Serve with the vegetables.
Updated: July 4, 2019