Escalope of Pork Fillet with Apple, Calvados and Roasted Parsnips

A classic and simple French dish.

Ingredients


  • 2 pork fillets
  • 2 apples (peeled and diced)
  • 2 shallots diced
  • 4 parsnips (peeled and halved)
  • 1 small glass calvados
  • ½ cup demi glaze or gravy
  • 1 tblsp honey
  • ¼ cup cream
  • 1 tblsp chopped sage
  • 50 g butter
  • 1 lemon (juice)
  • 2 tblsp chopped chives

Method

  1. Cut each pork fillet in half and flatten between two sheets of clingfilm.
  2. On a hot pan add a little vegetable oil and butter.
  3. Place pork escalopes on pan, turn down heat and sauté for 4-5 minutes.
  4. Add shallots and apples, simmer for 2 minutes, add calvados and maybe season.
  5. Add gravy and cream. Simmer until sauce thickens and add chopped chives.
  6. Place parsnips in roaster tray with honey, sage, butter and lemon and season.
  7. Place in oven at 180°C for 15-20 minutes, turning once.
  8. Place parsnips on plate, cover with pork escalope and spoon some sauce over.




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