Pork Loin Escalopes with Bacon and Sage
Pork Loin Escalopes with Bacon and Sage



  • 3 x thin pork loin steaks
  • 6 rashers of smoked back bacon
  • 14 fresh sage leaves
  • 4 tsp grainy mustard
  • 1 tsp honey
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box