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
Prepares: 4 servings
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- 675g/1 lb 8 oz baby potatoes, scrubbed
- 340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
- 1 tbsp olive oil
- 450g/1 lb pork tenderloin
- 150ml/5 fl oz each chicken stock and cider, OR
- 300ml/10 fl oz chicken stock
- 2 tbsp wholegrain mustard
- 150g/5 oz Greek yogurt
- 4 fresh oregano stems, leaves only
- 1 tsp lemon juice
- large sauté pan
- Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.
- Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes 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 pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
- Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.
- Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.
- Serve with the vegetables.