Hazelnut-Crusted Pork Escalope
with caramelised endive & parsnip-apple mash
4.1
(120)
Pork escalope is a cut from the pig's buttock. The meat is quite lean and deliciously tender - great for a balanced meal!
Allergens:
Hazelnoten
•Noten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 sachet(s)
Dried thyme
½ piece
Garlic
1 piece
Pork escalope
(May be present: Melk (inclusief lactose), Mosterd, Selderij, Soja, Gluten)
250 g
Potatoes
⅓ piece
Apple
15 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
½ piece
Parsnip
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
½ piece
Red onion
40 g
Onion chutney
Not included in your delivery
1 tablespoon
[Plant-based] butter
1 teaspoon
Sugar
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3345 kJ
Calories799 kcal
Fat29 g
Saturated Fat13.2 g
Carbohydrate92.6 g
Sugar36.6 g
Dietary Fiber17.2 g
Protein36 g
Salt1.7 g
Potassium1671.3 mg
Calcium96.5 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Plate
•Baking Sheet with Baking Paper
•Saucepan
•Potato Masher
Cooking Steps
1
- Preheat the oven to 180°C.
- Finely chop the hazelnuts and the garlic, then transfer to a plate (see Tip).
- Add the thyme and season with salt and pepper, then mix well to combine.
- Set aside some of this mixture to use later as garnish, then coat the pork escalope with the rest.
Tip: you can also do this in a food processor.
2
- Transfer the pork to a parchment-lined baking sheet and roast in the oven for 10 - 20 minutes, then allow to rest for several minutes.
- In the meantime, boil plenty of salted water for the vegetables. Peel the parsnip, the potatoes and the apple.
- Dice the parsnip into 1cm chunks and cut the potatoes into rough pieces.
- Core the apple and cut into rough chunks.
3
- Boil the potatoes and parsnip for 17 minutes, then add the apple and cook for 2 - 3 more minutes. Drain and set aside.
- Prepare the stock and finely chop the onion.
- Heat a knob of butter per person in a saucepan over medium-high heat and fry the onion for 1 - 2 minutes. Lower the heat and fry gently for 6 - 8 minutes, or until the onion is soft.
- Add the onion chutney, the stock and salt and pepper to taste. Stir everything together well and allow to reduce gently for 3 minutes.
4
- Mash the vegetables with the cream cheese and the mustard. Season to taste with salt and pepper.
- Slice the pork escalope and serve with the mash and the onion jus.
- Garnish with the reserved hazelnut mixture.
