Pork fillet with crispy sage and capers

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Lactose free, Low Carb, Nut free
Course: Main
Favourite flavours: Easy recipes, Pork

The perfect mid-week meal — this pork fillet with crispy sage and capers is easy to prepare and simple flavours everyone will enjoy.

INGREDIENTS

¼ cup (60ml) light olive oil
1 small bunch sage
700g pork fillets, trimmed
4 roma tomatoes, halved lengthways
2 tablespoons capers, rinsed, drained
1 tablespoon lemon juice
1 tablespoon butter
steamed sugar snap peas, to serve

METHOD

Heat 2 tablespoons of oil in a large frying pan on high. Fry sage leaves for 1 minute in batches, until crisp. Lift out of oil and drain on paper towel. Season with a little salt. Drain off oil, leaving 1 tablespoon in pan.

Season pork 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 thick slices.

Meanwhile, add tomato to pan, cut sides down, and cook for 3 minutes.
Remove and set aside, rinse pan.

Heat remaining oil and capers in pan on medium. Stir in lemon juice and butter. Season to taste. Arrange pork and tomato halves on serving plates, pour over caper sauce and scatter with sage leaves. Serve with sugar snap peas.