Escalope of Pork fillet with apple and calvados and roasted parsnips (Gluten free) - Recipe Unilever Food Solutions IE
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Escalope of Pork fillet with apple and calvados and roasted parsnips (Gluten free)

Escalope of Pork fillet with apple and calvados and roasted parsnips (Gluten free)

Create a Gluten free version of this tasty pork main dish! Consistency and taste are key - deliver a perfect dish to your guests.

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Ingredients

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Roast the parsnips:

  • Butter 25.0 g
  • Sage 10.0 g
  • Honey 20.0 g
  • Parsnips 200.0 g
  • Lemon juice 50.0 g

To prepare the pork escalope:

  • Pork escalope 400.0 g

To prepare the Apple and calvados sauce:

  • Calvados 75.0 ml
  • Apple 150.0 g
  • Banana shallots 50.0 g
  • Double cream 50.0 ml
  • Chives chopped 20.0 g
  • Knorr Quick Gravy 17L 150.0 g

Create a Gluten free version of this tasty pork main dish! Consistency and taste are key - deliver a perfect dish to your guests.

...

Preparation

  1. Roast the parsnips:

    • Place the parsnips in a roasting tray with the honey, sage, butter and lemon, season with a little optional salt and pepper.
    • Place into a preheated oven at 180°C for 15 min. to 20 min.
    • Add a little water to the tray if the parsnips start to dry our during cooking.

  2. To prepare the pork escalope:

    • Cut each pork fillet in half and flatten between two sheets of cling film.
    • On a hot pan, add a little butter.
    • Place the pork escallops onto the pan and turn down the heat.
    • Sauté for 4 to 5 min. until the pork is cooked.

  3. To prepare the Apple and calvados sauce:

    • Bring 1 litre of water (or stock) to a gentle simmer, add 75g of KNORR gravy paste and whisk, simmer for 2 min. until the gravy starts to thicken.
    • Add the shallots and apples and simmer for a few minutes.
    • Add the calvados along with the double cream.
    • Bring to a gentle simmer then add the Chopped chives.

  4. To serve:

    • Place the parsnips onto a warmed plate, cover with the cooked pork escalope, then dress with a portion of sauce.