THE IDEAL RECIPE FOR PORK WITH SAGE & MARSALA SAUCE WITH POTATO & PARSNIP MASH

This easy midweek meal from The Fresh Herb Company is ready to eat in just 30 minutes. Sage has a strong earthy flavour which complements the creamy mash potato and parsnips.

Preparation & Cooking Times

Prep time: 15 minutes
Cook time: 15 minutes
Serves 2

Ingredients

1 large parsnip, diced (220g)
300g floury potatoes, diced
250g pork fillet, sliced into 6
10g fresh sage
1 tbsp oil
100ml Marsala wine
4 tbsp half fat crème friache (100g)

Method

Cook the parsnip and potato in boiling water for 10-15 minutes until tender, drain. Meanwhile, place the pork slices between 2 sheets of clingflim and beat with a rolling pin until flattened. Season and place a large sage leaf on each piece.

Heat the oil in a frying pan and fry a further 4 whole sage leaves for a few seconds until crispy, drain and reserve. Add the pork to the pan, sage side down first and fry for 2 minutes each side. Add the Marsala wine and remaining sage, shredded and cook for 1-2 minutes until reduced slightly.

Mash the parsnip and potatoes and stir in the crème fraiche and season to taste, serve with the pork and pour over the sauce.

Like that? You'll love this...

The Latest...

Coffee Break Reads

7 Steps To A More Sustainable Christmas 2025

Oooh no, did someone drop the ol’ C Bomb? It was us. We’ve done it, and with 90 whole days to go. Not to worry; it's September, which means it's the perfect...
Editorial Team

The Future Of Professional Development: How Advances In AI...

Ideal for keeping up to speed with modern day learning journeys... The world of professional development is undergoing...

How To Cut Small Business Costs Without Having To...

IDEAL for small companies looking to reduce expenses. All small business owners know that every single penny counts....

48 Hours In Budapest: Where Empire Meets Bohemia On...

Split by the Danube into hilly Buda and flat Pest, Hungary's capital presents two distinct personalities that...

3 Thai Recipes From Sebby Holmes Of London’s Farang

Sebby Holmes never meant to become a chef. At 13, he was washing pots in Oxfordshire hotels,...