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.
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
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.