Photography: Richard Mortimer
Pork fillet with crispy sage and capers
By Suzanne Gibbs
Pork fillet with crispy sage and capers
INGREDIENTS
¼ cup (60ml) light olive oil
1 small bunch sage leaves
700g pork fillet, trimmed
4 roma tomatoes, halved lengthways
2 tablespoons capers, rinsed, drained (see tip)
1 tablespoon lemon juice
1 tablespoon butter
steamed sugar snap peas, to serve
$4.35 per serve
METHOD
1. Heat 2 tablespoons of oil in a large frying pan on high. Fry sage leaves in batches, until crisp. Lift and drain on paper towel. Season with a little salt. Drain oil, leaving 1 tablespoon in pan.
2. Season fillets generously with pepper. Cook for 3 minutes each side on high heat. Reduce heat and cook for another 4 minutes. Rest for 3 minutes before cutting into medallions.
3. Meanwhile, add tomato halves to pan and cook for 3 minutes, cut-side down. Set aside.
4. Heat remaining oil and capers in pan on medium. Stir in lemon juice and butter. Season to taste. Arrange medallions and tomato halves on serving plates, pour over caper sauce and scatter with sage leaves. Serve with steamed sugar snap peas.
Tip: a. Pork fillets are an economical cut of meat tender, yet they are so tender and lean. Take care not to overcook fillets or they will become dry. For this reason pork fillets are often best cooked whole, then sliced when ready to serve.
b. A roll of paper towels is indispensable in the busy kitchen, and they’re great for draining fried foods. Suzanne recommends lightly crumpling the sheets first, as this prevents the food sitting on flattened oily paper.
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