Pork Escalopes, Walnut & Sultana Salsa

Boil a kettle

Cut the waxy potatoes (skins on) into bite-sized pieces 

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once tender, drain and return to the pot to keep warm 

Meanwhile, cut each pork tenderloin in half

Wrap the pork tenderloin halves in cling film and bash them with a rolling pin until flat and doubled in size – these are your pork escalopes 

Add a handful of flour to a plate

Crack the egg[s] into a shallow bowl and beat with a fork

Combine the panko breadcrumbs and dried sage on a plate  

Coat the pork escalopes in the flour, tap off the excess, then put them into the beaten egg and finally press them into the panko breadcrumbs firmly to coat everything evenly

Cover and refrigerate until later 

Chop the parsley finely, including the stalks

Peel and finely chop (or grate) the garlic

Chop the walnuts finely

Chop the sultanas finely

Combine the chopped parsley, garlic, walnuts and sultanas in a medium bowl 

Add the apple cider vinegar, 3 tbsp [6 tbsp] olive oil and a generous pinch of both salt and pepper

Give everything a good old mix up – this is your walnut salsa

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a large knob of butter and a drizzle of olive oil

Once hot, add the pork escalopes and cook on each side for 2 min or until browned and cooked through

Meanwhile, add a knob of butter to the cooked potatoes and re-heat the pot over a medium heat, crushing the potatoes lightly with a masher or fork as you go

Slice the cherry tomatoes in half

Wash the rocket salad, then add it to a large bowl with the sliced tomatoes

Dress with a splash of the walnut salsa