Bourbon & Mustard Pork Escalope

Lots of lovely colours in this dish 😀 Pork escalope with a pre-bought marinade of bourbon and mustard, on a bed of fajita spiced veggies and quinoa 🙂

Ingredients – pp

• Pork escalope – 1-2 pp
• Bourbon and mustard marinade (I bought mine but you can make one if you prefer) – 2 tbsp.
• Sugar snap peas – 1/2 cup
• Butternut squash and sweet potato – 1/2 cup
• Sweetcorn – 1/2 cup
• Cherry tomatoes – 1/2 cup
• Red and white quinoa – 1 cup
• Fajita seasoning – 1 tsp.
• Salt & pepper – to taste
• Coconut oil – 1 tbsp.

Make it

1. Marinade the pork for a few hours or overnight if you have time (if you don’t have a lot of time, just use the marinade as a sauce instead of a marinade)
2. Chop the butternut squash and sweet potato and pop in a microwaveable dish and in the microwave for 5 mins to soften
3. Add the coconut oil to a griddle pan or frying pan and fry the pork turning occasionally until cooked (approx. 5-10 mins)
4. Half way through the pork cooking, add the sugar snap peas and butternut squash and sweet potato to a pan with some coconut oil and saute until softened
5. Add the sweetcorn and cherry tomatoes
6. Sprinkle the fajita seasoning and mix in well
7. Add the quinoa
8. Warm some of the marinade in a pan for a couple of minutes (do this even if you have left the pork to marinade)
9. Pop the veggies on a plate and place the pork on top
10. Drizzle some of the marinade on top of the pork
11. Sprinkle salt and pepper to taste

Enjoy 🙂

With love, Tash x