Sage and garlic pork with apple
1 tbs, (4 leaves) plus extra to garnish
Pork fillet or tenderloin, raw
600 g, fat trimmed
1 clove(s), thinly sliced
Red apple, unpeeled
1 large, cored, cut into wedges
1 medium, cut into thin wedges
⅔ cup(s), (160ml)
300 g, peeled, trimmed
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Shred 4 sage leaves. Cut a slit into the side of each pork fillet to form a pocket. Fill the pockets with the shredded sage and garlic. Secure with toothpicks.
- Place apple and onion in a small baking dish. Top with pork. Lightly spray with oil and season with salt and freshly ground black pepper. Drizzle with ¼ cup (60ml) of the stock. Roast, turning pork once, for 20–25 minutes or until the pork is just cooked through.
- Transfer apple, onion and pork to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
- Boil, steam or microwave carrots until just tender.
- Meanwhile, place baking dish over medium heat. Add the remaining stock and lemon juice and bring to the boil. Boil, stirring occasionally, for 5 minutes or until reduced slightly.
- Arrange sliced pork on serving plates with apple and onion. Drizzle with sauce and sprinkle with extra sage. Serve with steamed baby carrots and spinach.