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BALSAMIC PORK

with Sage & Apples

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 20 minutes

Equipment:

sauté pan,

frying pan,

saucepan

COOK’S NOTES:

Pork tenderloin fillet is a highly versatile ingredient that can be
used in Asian stir-fries, roasted in the oven, stuffed and wrapped
in prosciutto or simply pan-fried in medallions as it is here. 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

1 apple, peeled, cored and cut into wedges

600g pork tenderloin fillet, sliced into 1.5cm thick medallions

10 sage leaves, half finely shredded

300g spring greens

250g packet of ready-cooked

Puy lentils

Core ingredients

Butter

Pinch of caster sugar

1 tbsp olive oil

100ml balsamic vinegar

3 tbsp runny honey

Sea salt and black pepper

Instructions

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 just cooked 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.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 just cooked 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.

Nutritional

KCALS

402

FAT

12g

SAT FAT

4g

CARBS

31g

SUGARS

18g

FIBRE

7g

PROTEIN

39g

SALT

0.9g

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