Moroccan Pomegranate Pork Escalope
4 Redhill Farm Free Range Pork Leg Escalopes
200g Quinoa (or mixed Quinoa & Bulgar Wheat)
2 Tsps Ownsworth Lincolnshire Rapeseed Oil
2 Tsps Moroccan spice mix Ras-el Hanout or Harissa Paste
1 Tblsp Lincolnshire Honey
Zest and juice of 1 large unwaxed Lemon
Seeds of 1 whole Pomegranate
Salt & freshly ground Black Pepper
Mixed Salad Leaves or Seasonal vegetables to personal preference.
Place Escalopes (one at a time) between 2 sheets of cling film on a flat surface and flatten out to 1/2 cm thick using a rolling pin, meat mallet or base of small saucepan.
In a shallow dish mix the Oil, 1 tsp of the Honey, 1 tblsp of the Lemon juice and chosen Moroccan spice mix, season with salt & pepper and coat the pork in the mixture - leave in the dish to marinade.
Cook the Quinoa in pan of 600ml cold water and a little salt, bring to the boil, then simmer on a low heat for 10-12 mins. Remove from the heat to a serving bowl to cool for 20 mins. Then add the lemon zest and rest of the lemon juice, rest of the honey, season to taste and add in the seeds of 1 Pomegranate and sliced up chosen crunchy salad or season vegatables.
Cook the Pork Escalopes by heating a non-stick frying pan until hot. Once hot, add the pork to the pan (in batches 2 at a time) and cook for 3-4 mins on each side till cooked through. Leave to rest for a few minutes, then slice up and serve with the Quinoa and salad and extra lemon wedges.