Sage Butter Pork
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.
Not included in your delivery
- 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.
- 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.
- 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.
- 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, shifting as they cook, 2-3 mins.
- Once the sage has crisped, add the pork back to the pan.
- Carefully use a spoon to baste the pork in the sage butter.
- Plate up your succulent pork.
- Serve creamy mash and roasted veg alongside.
- Drizzle any remaining sage butter over the pork.