Pork Loin Escalopes with Bacon and Sage

Cut the steaks in half, then cover with parchment and bash to achieve 6 thin escalopes. Wrap each escalope with a bacon rasher and tuck 3 sage leaves into each mini parcel. Secure with cocktail sticks and chill in the fridge.
When ready to cook, mix 2 tsp of mustard with the honey, 2 tbsp of oil, the Worcestershire sauce and vinegar to make a dressing. Set aside. Finely chop the rest of the sage and mix with the remaining mustard and oil in a separate bowl - this is to baste the meat.
Heat a splash of oil in a frying pan and fry the meat parcels for 5 mins, turning half way and brushing with the sage oil, or until the pork is cooked through. Serve with mashed potatoes, drizzled with the dressing.

20 mins

6 serving

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