Sage Butter Pork
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Sage Butter Pork

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.

Under 650 calories
Family Friendly
Total Time25 minutes
Cooking Time30 minutes


Serving amount

2 sachet(s)


(Contains Mustard)

10 grams


75 grams


1 unit(s)


3 unit(s)


300 grams

Pork Fillet

Not included in your delivery

to taste


to taste


to taste

Milk (Optional)

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2371 kJ
Energy (kcal)567 kcal
Fat15.9 g
of which saturates4.5 g
Carbohydrate69.4 g
of which sugars7.2 g
Dietary Fiber0 g
Protein39 g
Cholesterol0 mg
Salt3.18 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.
Make the Sage Butter
  • 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.
Finishing Touches
  • 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 and Serve
  • Plate up your succulent pork.
  • Serve creamy mash and roasted veg alongside.
  • Drizzle any remaining sage butter over the pork.
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