Smoky pork escalopes with sweet potato & red bean mash & apple

Name: Smoky pork escalopes with sweet potato & red bean mash & apple
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 garlic clove, crushed; 1½ tsp smoked paprika; 450 g essential Waitrose 4 Pork Leg Escalopes; 600 g sweet potatoes, cut into large chunks; 400 g essential Waitrose Red Kidney Beans, drained; 2 tsp sunflower oil; 2 medium red onions, cut into wedges; 3 small dessert apples; ½ tsp ground allspice; 3 tbsp chopped fresh parsley or coriander

If you're looking for all the flavours of a roast pork dinner that's faster, easier, and healthier, then this is the perfect recipe for you. The saltiness of the pork marries together perfectly with the sweet mash and the accompanying apple is a fresher take on the classic apple sauce!

4 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 garlic clove, crushed
1½ tsp smoked paprika
450g essential Waitrose 4 Pork Leg Escalopes
600g sweet potatoes, cut into large chunks
400g essential Waitrose Red Kidney Beans, drained
2 tsp sunflower oil
2 medium red onions, cut into wedges
3 small dessert apples
½ tsp ground allspice
3 tbsp chopped fresh parsley or coriander

Mix the garlic, paprika and 2 tsp water in a bowl. Brush over the pork escalopes and leave for 5 minutes.
Put the sweet potato in a large pan, cover with boiling water, bring to a simmer and cook for 8-10 minutes until tender. Add the beans to the water, return to a simmer, drain and keep warm.
Heat 1 tsp oil in a frying pan over a medium-high heat. Core the apples, cut them into thick wedges and add them to the pan with the onions. Cook for 5 minutes until deep golden. Sprinkle with allspice, season, add 2 tbsp water to the pan, cover and leave over a low heat for 5 minutes.
Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Add the pork and cook for 4 minutes each side until deep golden and cooked through. Mash the potato and beans and stir through the parsley.
Serve the pork with the sweet potato mash, onion and apples and any pan juices.