Sage Butter Pork
with roasted aubergine and sweet potato mash
Herbaceous sage butter smothers the tender fried pork in this recipe. The super creamy sweet potato mash and roasted aubergine make this quick and tasty meal a shoo-in for family favourite this week.
Tags:
Under 650 calories
•Family Friendly
Allergens:
Mustard
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Aubergine
2 sachet(s)
Paprika
(Contains Mustard)
10 grams
Sage
300 grams
Pork Loin Steak
75 grams
Broccolini
1 unit(s)
Carrot
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)1455 kJ
Energy (kcal)348 kcal
Fat16.7 g
of which saturates6.7 g
Carbohydrate18.8 g
of which sugars8.4 g
Dietary Fiber0 g
Protein35.1 g
Cholesterol0 mg
Salt1.28 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.
Utensils
•Baking Sheet with Baking Paper
•Potato Masher
•Aluminum Foil
•Colander
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Trim the broccolin and cut the carrot into battons.
- Drizzle both with oil, season with paprika, salt and pepper then toss to coat. Spread out in a single layer.
- When oven is hot, roast on the top shelf until the veg is soft and golden, 20-25 mins. Turn halfway through.
TIP: To save time you can boil the water in your kettle.
2
- Meanwhile, chop the sweet potatoes into 2cm chunks (peeling optional).
- When boiling, add the sweet potatoes to the water and cook until fork tender, 15-20 mins.
3
- Place a large pan over medium-high heat with a drizzle of oil. Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle.
- Once hot, fry the pork, fat-side down for 2-3 mins, until crispy. Then fry 4-5 mins on each side.
- Once cooked, remove from pan, cover with foil and allow to rest.
4
- When everything is almost ready, return the pan to medium-high heat with 2 tbsp butter (double for 4p) and a drizzle of oil.
- Pick the sage leaves from their stalks (keeping them whole). Discard the stalks.
- When the butter is melted, add the sage leaves to the pan and fry until crispy, 2-3 mins, shifting as they cook.
- Once crisp, add the pork back to the pan.
- Carefully use a spoon to baste the pork in the sage butter.
5
- Once the potatoes are 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.
6
- Plate up your succulent pork steaks.
- Serve sweet potato mash and roasted aubergine alongside.
- Drizzle any remaining sage butter over the pork.
