Pork Escalope with Creamy Mushroom Conchiglie
with arugula & rosemary
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- Boil the pasta for 14 - 16 minutes.
- Reserve 75ml pasta water per person, then drain and set aside.
- 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.
- 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.
- 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.
- Slice the pork.
- Transfer the arugula to plates, then top with the pasta and the pork.
- Season to taste with salt and pepper.
