Pork Escalope with Creamy Mushroom Conchiglie
with arugula & rosemaryCalories
:
791 kcalProtein
:
43.7g proteinDifficulty
:
MediumAllergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- Gluten
- May contain traces of allergens
- Ei
Pork escalope is a thin, boneless slice of pork that has been pounded flat for quick and even cooking. A versatile cut, it can be prepared and served in all kinds of ways!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Pork escalope
(Contains: Melk (inclusief lactose), Mosterd, Selderij, Soja, Gluten, May contain traces of allergens)
½ piece
Onion
1 piece
Garlic
½ sprig
Fresh rosemary
125 g
Mushrooms
90 g
Conchiglie
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Arugula
Not included in your delivery
½ tablespoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
½ teaspoon
Mustard
¾ teaspoon
Honey [or plant-based alternative]
½ tablespoon
Flour
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3309 kJ
Calories791 kcal
Fat29.2 g
Saturated Fat17.5 g
Carbohydrate84.8 g
Sugar13 g
Dietary Fiber7 g
Protein43.7 g
Salt1.1 g
Potassium496.3 mg
Calcium16.5 mg
Iron0.3 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
•Pan
•Oven Dish
•Aluminum Foil
•Large Frying Pan
Cooking Steps
1
- Take the pork out of the fridge and allow it to reach room temperature.
- Preheat the oven to 160°C and boil plenty of water in a pot or saucepan for the pasta.
- Chop the onion and crush or mince the garlic. Thinly slice the mushrooms.
- Discard the rosemary stalk and finely chop the leaves.
2
- Boil the pasta for 14 - 16 minutes.
- Reserve 75ml pasta water per person, then drain and set aside.
3
- Season the pork with salt and pepper.
- Melt a knob of butter in a large frying pan over medium-high heat. Sear the pork for 3 - 4 minutes until evenly browned, then remove from the heat. Stir in the honey, the mustard, the rosemary and the garlic.
- Transfer the pork to an oven dish and pour over the sauce.
- Roast in the oven for 6 - 8 minutes, then set aside under aluminum foil.
4
- Melt a knob of butter in the same pan over medium-high heat and fry the onion for 2 minutes.
- Increase the heat to high and then stir in the mushrooms.
- Fry for 4 - 5 minutes, then deglaze with the balsamic vinegar and continue cooking until the liquid has evaporated.
5
- Stir in the flour and crumble in the stock cube (see pantry for amount).
- Mix well, then add the cream, the pasta water and the mustard sauce from the oven dish.
- Season to taste with salt and pepper, then mix well and allow to reduce gently for 3 - 4 minutes until the sauce has thickened.
- Transfer the pasta to the pan and cook for 1 more minute.
6
- Slice the pork.
- Transfer the arugula to plates, then top with the pasta and the pork.
- Season to taste with salt and pepper.
