Sage Butter Pork Fillet
with roasted veg and creamy mash
Herbaceous sage butter smothers the tender fried pork in this recipe. Creamy mash and tender broccolini make this quick and tasty meal as exciting as it is delicious.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Mustard
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Paprika
(Contains Mustard)
10 grams
Sage
300 grams
Pork Fillet
150 grams
Broccolini
1 unit(s)
Carrot
600 grams
Potatoes
1 sachet(s)
Cranberry Chutney
Not included in your delivery
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2123 kJ
Energy (kcal)507 kcal
Fat9.1 g
of which saturates3.6 g
Carbohydrate69.8 g
of which sugars11.7 g
Dietary Fiber0 g
Protein41 g
Cholesterol0 mg
Salt1.78 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Preheat oven to 220°C/200°C fan/gas mark 7. Boil a pot of salted water.
- Trim the broccolini. Cut the carrot into 1cm wide, 5cm long batons.
- On a lined baking tray, toss carrot with paprika, salt, pepper and a drizzle of oil.
- Cook on the top shelf of the oven until tender, 20-25 mins.
- When the carrot has cooked for 10 mins, add the broccolini to the tray and toss with salt, pepper, and a drizzle of oil. Cook for remaining time, 10-15 mins.
2
- Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes to the water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water.
- Mash until smooth. Season with salt and pepper. Cover to keep warm.
3
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Cut each pork fillet into 6-8 slices. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle.
- When hot, add the sliced pork and season with salt and pepper. Cook through, 5-6 mins on each side (cook in batches if your pan is getting crowded).
- Once cooked, remove from pan, cover and allow to rest.
4
- When everything is almost ready, return the pan to medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
- Pick the sage leaves from their stalks and roughly chop. Discard the stalks.
- When the butter is melted, add the sage leaves to the pan and fry for 2-3 mins.
5
- Add the cranberry sauce to the pan. Cook, stirring, until warmed through, 30 secs.
- Season to taste with salt and pepper.
- Add a splash of water to loosen the sauce if required.
6
- Plate up your pork fillet.
- Serve creamy mash and roasted veg alongside.
- Drizzle the sage cranberry sauce remaining in the pan over the pork.
