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Pork Escalopes with Chilli Crust and Black Olive and Red Onion Salsa

Pork tenderloin flattened, mustard-brushed, breaded with chilli and parsley, fried, and served with a tangy olive and red onion salsa.

QuickPorkMain CourseHigh ProteinSpicySalsa

Estimated Nutrition

Per Serving Total
Calories 542.8 kcals 1085.6 kcals
Carbohydrates 26.7 grams 53.4 grams
Fat 36.4 grams 72.8 grams
Protein 27.1 grams 54.2 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Dijon Mustard
Fruits
0.5
piece
Lemon
zest and juice
GrainsCereals
3
slice
Bread
Meat
150
g
Pork Tenderloin
trimmed of fat and sinew
NutsSeeds
1
tbsp
Parsley
chopped fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Chilli Flakes
1
tbsp
Parsley
chopped fresh, for crust
OilsFats
1
tbsp
Olive Oil
for salsa
2
tbsp
Olive Oil
for frying
Vegetables
0.5
piece
Red Onion
finely chopped
85
g
Black Olives
stones removed, finely chopped

Steps

  • Mix the salsa ingredients in a small bowl and season with salt and pepper.
  • Slice the pork into 5 pieces and flatten them with a mallet or saucepans.
  • Pulse bread, chilli flakes, parsley, salt, and pepper in a food processor to combine.
  • Coat the pork escalopes with mustard and press into the breadcrumb mixture.
  • Heat olive oil in a pan and fry escalopes for 4 minutes per side until cooked.
  • Serve the pork on plates topped with a spoonful of olive salsa.