Moroccan pork recipe from Redhill Farm Free Range Pork 28 Jun
Jane Tomlinson, from Redhill Farm Free Range Pork shares this recipe for Moroccan pomegranate pork escalope with quinoa.
Ingredients
4 Redhill Farm Free Range Pork escalopes
200g quinoa
(or mixed quinoa & bulgarwheat)
2 tsp Ownsworth Lincolnshire rapeseed oil
2 tsp Moroccan spice mix eg: ras-el hanout or harissa paste
1 tbsp Lincolnshire honey
Zest and juice of 1 large
unwaxed
Lemon salt & freshly ground black pepper
Seeds from one whole pomegranate
Mixed salad leaves and
vegetables in season to
personal preference
Method
Place the Escalopes between 2 sheets of cling film
on a flat surface and flatten out to 1/2cm thick using
rolling pin, meat mallet or base of small saucepan.
In a shallow dish mix the Oil, 1 tsp of the Honey,
1 tbsp of the Lemon juice and chosen Moroccon
spice mix, season with salt & pepper and coat the
pork in the mixture - leave in dish.
Cook the quinoa in pan of 600ml cold water and a
little salt, bring to the boil, then simmer over a low
heat for about 10 - 12 mins. Remove from heat to
a serving bowl to cool. Once cooled, add the lemon
zest and rest of the juice, rest of the honey, season
to taste and add in the seeds of 1 Pomegranate
and sliced up crunchy chosen salad or seasonal
vegetables.
Cook the Pork Escalopes by heating a non-stick
oven proof frying pan until hot. Once hot, add the
pork to the pan and cook for 3-4 minutes on each
side till cooked through. Leave to rest for a few
minutes, slice up and serve with the quinoa and
salad, and extra lemon wedges.
