Escalope of pork with juniper & Marsala recipe
This dish is straight out of the Sicilian hills. Use the leanest and finest pork loins you can find. It’s simply bursting with flavour. I would serve this with green vegetables or taglietelle.
Each portion provides 15g protein and 150kcals.
Ingredients
- 25 g dried porcini mushrooms
- 10 dried juniper berries
- 4 lean pork escalopes
- 10 ml balsamic vinegar
- 1 knob of butter
- 8 cloves of garlic
- 45 ml Marsala
- 3 -4 sprigs fresh rosemary
- 1 pinch salt & pepper
- 0.9 oz dried porcini mushrooms
- 10 dried juniper berries
- 4 lean pork escalopes
- 0.4 fl oz balsamic vinegar
- 1 knob of butter
- 8 cloves of garlic
- 1.6 fl oz Marsala
- 3 -4 sprigs fresh rosemary
- 1 pinch salt & pepper
- 0.9 oz dried porcini mushrooms
- 10 dried juniper berries
- 4 lean pork escalopes
- 0 cup balsamic vinegar
- 1 knob of butter
- 8 cloves of garlic
- 0.2 cup Marsala
- 3 -4 sprigs fresh rosemary
- 1 pinch salt & pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Place the porcini in a bowl and just cover with hot water. Do the same for the juniper berries. Leave for 30 minutes. Strain, reserving the liquid. Crush the berries with the side of a knife.
- If the escalopes are quite thick you may want to pound them out with a meat mallet. Place each escalope between a layer of cling film. Pound to 1 cm thickness (this stage is optional). Brush the escalopes with vinegar.
- Melt butter with a drop of oil in a large pan on medium high heat. Brown the escalopes on one side then flip and fry for a further minute, no more. Add the garlic, Marsala, rosemary, mushrooms & berries with the remaining vinegar. Season and allow to gently simmer on low heat for 3 minutes. Season to taste and serve immediately.
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