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Cover - Balsamic Pork with Sage & Apples

Balsamic Pork with Sage & Apples

30 mins
402 cals per serving
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Donal's Notes

Pork, sage and apples are a marriage made in heaven and the sticky glaze provided by balsamic vinegar and honey takes it to the next level. A prepared pack of spring greens provides the veggie offering but if you’d prefer to use one less pan, simply wilt baby spinach leaves in with the pork towards the end of the cooking time.

Ingredients

apple
apple
pork loin fillet
pork loin fillet
sage leaves
sage leaves
spring greens
spring greens
cooked green/puy lentils
cooked green/puy lentils
butter
butter
caster sugar
caster sugar
olive oil
olive oil
balsamic vinegar
balsamic vinegar
runny honey
runny honey
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Sauté pan
Sauté pan
Chopping knife
Chopping knife
Frying pan
Frying pan
Small saucepan
Small saucepan

Method

1

Melt a knob of butter in a sauté pan with a pinch of sugar. Add the apple wedges and cook over a medium heat until golden – this should take about 10 minutes. Remove from the pan and set aside.

2

While the apples cook, place a frying pan over a medium–high heat, add the oil and another knob of butter. Season the pork medallions and add them to the pan with the whole sage leaves.Once the sage leaves have crisped remove them from the pan.

3

Continue to brown the pork medallions on both sides then add the balsamic vinegar and honey to the pan with the shredded sage leaves. Bubble gently for 5–6 minutes until the pork is justcooked and the balsamic vinegar has reduced down and turned sticky and sweet

4

Meanwhile, blanch the greens in boiling water then drain and toss them with a little butter and plenty of black pepper.

5

Add the lentils to the pork pan and cook them for a minute or 2 until piping hot, turning to coat everything in the juices. Serve with the apples and greens and scatter with the crispy sage leaves.

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