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
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)
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.