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
Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.
Pork and Noodle Stir Fry
- Preparation time: 30 minutes
- Cooking time: 10 minutes
- 2 tbsp olive oil
- 450 g (1 lb) pork fillet/tenderloin
- 1 garlic clove
- 2 tsp fresh ginger, grated or ginger purée
- 340 g (12 oz) carrots (about 5 medium)
- 225 g (8 oz) frozen French beans/whole beans (1¼ cups)
- 2 sheets medium egg noodles, 140 g (5 oz) (1¾ cups)
- 1 tbsp cornflour/cornstarch
- 2 tbsp soy sauce
- 300 ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
- 2 tbsp runny/liquid honey
- 3 spring/green onions
- 1 tbsp fresh coriander, chopped
- You will also need a large frying pan/skillet or wok.
Prepare everything first as this dish does not take long to cook.
Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5 cm (2 inch) lengths and 1.25 cm (½ inch) thick. Cut the beans so they are about 5 cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared, you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.
While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.
Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.
Updated: August 12, 2018
Chicken is cooked in one pan in a Tuscan sauce with diced potatoes, red peppers, and whole green beans. It is a very tasty dish is quick to prepare.
Simmered Tuscan Chicken
- Preparation time: 35 minutes
- Cooking time: 55 minutes
- 4 boneless chicken breasts cut into 1.25 cm (1 inch) cubes
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 675 g (1½ lb) potatoes (about 5 medium), peeled and cut into large chunks
- 1 red pepper, diced
- 1 jar Tuscan-style olive and garlic pasta sauce, Classico
- 150 ml (5 fl oz) good chicken stock (⅔ cup)
- 340 g (12 oz) fresh or frozen whole green beans, cut in half
- 2 tsp fresh basil leaves
- You will also need a deep-sided sauté pan with lid.
First, add the potatoes to a pan of cold, salted water and bring to the boil. Parboil for 7 minutes then drain and leave until they are cool enough to handle. Dice into 1.25 cm (1 inch) cubes and leave in a large bowl.
Now heat 1 tablespoon of oil in the sauté pan over a medium heat and add the chicken. Lightly brown on all sides, 4–5 minutes. Then remove from the pan and keep warm.
While the chicken is browning, add the diced pepper to the bowl of potato cubes and toss together with the remaining 1 tablespoon oil.
Once the chicken has been removed from the pan, lower the heat and add the garlic. Sauté for 30 seconds.
Then tip the potatoes and pepper into the pan, and sauté over a medium heat for a further 5 minutes, stirring occasionally.
Return the chicken to the pan and add the pasta sauce, chicken stock, and green beans. Bring to the boil then reduce the heat, cover the pan, and simmer for 35 minutes, until the chicken is cooked through and the potatoes are tender. Stir occasionally.
Add the basil leaves during the last 5 minutes of cooking.
Updated: April 14, 2018
This quick minestrone is made up of a selection of vegetables cooked with cannelloni beans and small pieces of spaghetti. It makes for a satisfying lunch accompanied with crusty rolls.
8 –10 servings
- Preparation time: 20–25 minutes
- Cooking time: 25 minutes
- 4 small carrots
- 2 celery sticks
- 1 onion
- 1 tbsp oil
- 1 x 400g tin (½ x 796 ml/28 fl oz can) chopped tomatoes/diced tomatoes
- 1.8 litres (3 pints) good chicken stock (7½ cups)
- 85 g (3 oz) spaghetti
- 400 g tin (540 ml/19 fl oz) can cannellini beans/white kidney beans, drained and rinsed
- 140 g (5 oz) frozen peas (1 cup)
- fresh basil to garnish
Peel the vegetables and dice into small pieces, about 0.5 cm (¼ inch). Heat the oil in a large pan, add the vegetables and stir to coat with the oil. Cook, uncovered, over a medium–low heat until the vegetables are soft, about 10 minutes, stirring occasionally.
Then stir in the tomatoes and stock, and bring up to a simmer. Break the spaghetti into small pieces and add to the pan. Simmer for 10 minutes.
Finally, add the beans and peas, and simmer for a further 5 minutes.
Serve garnished with basil leaves and accompany with crusty bread or rolls.
Updated May 21, 2017