Pork Escalope with Pepper sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50 | ml | Sunflower oil |
| 1.2 | kg | Pork escalope |
| 600 | ml | KNORR Demi Glace Sauce Mix |
| 200 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 20 | g | KNORR PROFESSIONAL Pureed Herbs Mixed Peppercorn |
Preparation
Advance Preparation
Pre-heat grill. Warm serving plates
Method
1. Rub the pork escalope with the oil, place onto a suitable oven tray.
2. Cook the pork under the grill for 5-6mins on each side or until throughly cooked.
3. Make up the demi glace as per manufactures instructions, place onto a medium heat, add the KNORR culinary meadowland and simmer for 2-3mins. Remove from heat and add the pepper puree.
4. Remove pork from grill and place onto serving plate. Spoon over the sauce.
Service Hint
Serve with seasonal vegetables.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
