For those who enjoy crispy dishes – escalopes in delicate French pastry topped with dried prunes.
Ingredients
Marinade
- Honey – 1 teaspoon
- Dijon mustard – 1 teaspoon
- Olive oil – 1 tablespoon
Escalopes
- Bacon slices – 120 g
- Puff pastry – 2 sheets
- Pork loin – 400 g
- Eggs – 2
- Wheat flour – 1 tablespoon
- Black pepper – 1 pinch
- Salt – 1 pinch
- Dried plums (prunes) – 20 pieces
- Water – 1 tablespoon
Salad
- Honey – 2 tablespoons
- Mixed salad – 150 g
- Dijon mustard – 2 tablespoons
- White wine vinegar – 2 teaspoons
- Olive oil – 4 tablespoons
Preparation
Marinade In a small bowl, mix 2 tablespoons of mustard, 2 tablespoons of honey, and 1 tablespoon of olive oil. Mix well and set aside.
Escalopes Wash the pork loin slices and remove any white membranes. Place the meat on plastic wrap, cover with another piece of wrap. Gently pound the meat slices with a meat mallet. Remove the wrap, season the meat with pepper and salt on both sides. Place bacon slices on a heated pan, fry them until crispy. Transfer the cooked bacon slices onto a plate lined with paper towels. Pour off excess fat from the pan and fry another batch of bacon slices. Place all the bacon slices on the plate. Set aside.
In another bowl, crack 2 eggs, add 1 tablespoon of water, then beat until uniform. Season with salt and pepper. Set aside. Dust the kitchen counter with flour. Dust both sides of the puff pastry with flour, then shake off the excess. Divide each pastry sheet into 4 parts (you’ll need a total of 8 pieces).
Line baking trays with parchment paper. Coat the pork slices in the honey, mustard, and olive oil marinade, then arrange them on the pastry pieces.
Place 3 bacon slices on each piece of pork. Slice the dried prunes into strips and sprinkle them over the meat. Brush the exposed edges of the pastry with the beaten egg. Cover each of the 4 portions with another piece of puff pastry, pressing the edges firmly with a fork. Transfer 4 portions to the baking trays. Brush the top of each portion with beaten egg. Place in the oven for 20 minutes (first 10 minutes at 200°C (fan-forced), then reduce the temperature to 180°C for the remaining 10 minutes).
Salad In a jar, mix 1 teaspoon of mustard, 1 teaspoon of honey, 2 teaspoons of white wine vinegar, and 4 teaspoons of olive oil. Mix well. Season with salt and pepper. Place the mixed salad in a bowl, pour the dressing over it. Gently toss.
Serving Transfer the salad with dressing onto a plate. Remove the escalopes in pastry from the oven and arrange them on the salad.
