Our Recipe Boxes
Sage Butter Pork Fillet
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

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.

Family Friendly
Under 650 calories
Protein Rich
Total Time35 minutes
Cooking Time30 minutes


Serving amount

2 sachet(s)


(Contains Mustard)

10 grams


300 grams

Pork Fillet

150 grams


1 unit(s)


3 unit(s)


1 sachet(s)

Cranberry Chutney

Not included in your delivery

to taste


to taste


to taste

Milk (Optional)

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2500 kJ
Energy (kcal)597 kcal
Fat16 g
of which saturates4.6 g
Carbohydrate75.4 g
of which sugars11.7 g
Dietary Fiber0 g
Protein41 g
Cholesterol0 mg
Salt3.28 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.


Baking Sheet with Baking Paper
Potato Masher
Pot with Lid


Roast the Veg
  • 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.
Make the Mash
  • 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.
Fry the Pork
  • 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.
Melt the Sage Butter
  • 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.
Finishing Touches
  • 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.
  • Plate up your pork fillet.
  • Serve creamy mash and roasted veg alongside.
  • Drizzle the sage cranberry sauce remaining in the pan over the pork.
Meal right image

Explore Similar Recipes

Meal left image