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Pork Escalopes, Walnut & Sultana Salsa

Pork Escalopes, Walnut & Sultana Salsa

Rating
4.5rating out of 5

(398 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

This dish transforms pork tenderloin into delicious sage coated escalopes, served with a walnut salsa, crushed new potatoes and a fresh rocket & tomato salad. Buon appetito!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Sultanas
30g sultanas
Egg
1 British free-range egg †
garlic-clove
1 garlic clove
cider-vinegar
2 tbsp apple cider vinegar †
fresh-parsley
20g fresh parsely
Cherry-tomatoes
125g cherry tomatoes
Walnuts
30g walnuts †
Panko breadcrumbs edit
30g panko breadcrumbs †
Rocket salad
50g rocket salad
dried sage
1 tbsp dried sage
Waxy-Potatoes
300g waxy potatoes
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloin
You Will Need
Cling film, rolling pin, butter, flour, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of sultanas (30g)
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 2 tbsp apple cider vinegar<span class="strong">†</span>
  • 20g parsley
  • 125g cherry tomatoes
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 50g rocket
  • 1 tbsp dried sage
  • 300g waxy potatoes
  • 2 x 125g British pork tenderloin
Typical Values per 100g per serving
Energy 441 kJ
105 kcal
2048 kJ
487 kcal
Fat
of which saturates
3.1 g
0.5 g
14.4 g
2.4 g
Carbohydrate
of which sugars
11.3 g
3.3 g
52.5 g
15.2 g
Fibre 1.4 g 6.6 g
Protein 8.7 g 40.3 g
Salt 0.08 g 0.35 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of sultanas (30g)
sultanas, sunflower oil
1 British free-range egg
egg
1 garlic clove
garlic
2 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
20g parsley
flat parley (100%)
125g cherry tomatoes
cherry tomatoes
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
50g rocket
wild rocket
1 tbsp dried sage
100% sage
300g waxy potatoes
potato
2 x 125g British pork tenderloin
pork (100%)
Allergens
  • Allergens highlighted by † (egg, sulphites, nut, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pork Escalopes, Walnut & Sultana Salsa

Boil a kettle

Cut the waxy potatoes (skins on) into bite-sized pieces 

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once tender, drain and return to the pot to keep warm 

2 Pork Escalopes, Walnut & Sultana Salsa

Meanwhile, cut each pork tenderloin in half

Wrap the pork tenderloin halves in cling film and bash them with a rolling pin until flat and doubled in size – these are your pork escalopes 

 

 

3 Pork Escalopes, Walnut & Sultana Salsa

Add a handful of flour to a plate

Crack the egg[s] into a shallow bowl and beat with a fork

Combine the panko breadcrumbs and dried sage on a plate  

Coat the pork escalopes in the flour, tap off the excess, then put them into the beaten egg and finally press them into the panko breadcrumbs firmly to coat everything evenly

Cover and refrigerate until later 

4 Pork Escalopes, Walnut & Sultana Salsa

Chop the parsley finely, including the stalks

Peel and finely chop (or grate) the garlic

Chop the walnuts finely

Chop the sultanas finely

 

5 Pork Escalopes, Walnut & Sultana Salsa

Combine the chopped parsley, garlic, walnuts and sultanas in a medium bowl 

Add the apple cider vinegar, 3 tbsp [6 tbsp] olive oil and a generous pinch of both salt and pepper

Give everything a good old mix up – this is your walnut salsa

6 Pork Escalopes, Walnut & Sultana Salsa

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a large knob of butter and a drizzle of olive oil

Once hot, add the pork escalopes and cook on each side for 2 min or until browned and cooked through

 

7 Pork Escalopes, Walnut & Sultana Salsa

Meanwhile, add a knob of butter to the cooked potatoes and re-heat the pot over a medium heat, crushing the potatoes lightly with a masher or fork as you go

Slice the cherry tomatoes in half

Wash the rocket salad, then add it to a large bowl with the sliced tomatoes

Dress with a splash of the walnut salsa 

8

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Serve the pork escalopes with the rocket salad and crushed potatoes to the side

Drizzle with the remaining walnut salsa

Enjoy!

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