Sage poached pork with baby root vegetables
1 medium, plus extra wedges to serve
2 cup(s), (500ml)
10 clove(s), (1 head), halved crossways
2 tsp, (black)
2 tbs, (1/2 bunch)
Pork fillet or tenderloin, raw
320 g, (buy 400g), fat trimmed
5 individual, (1 bunch)
4 small, cut into 4cm lengths
100 g, thickly sliced
Frozen green peas
1 cup(s), (120g)
- Peel rind from lemon and discard pith. Reserve flesh for another use. Place milk, garlic, peppercorns, half the sage and half the lemon rind in a large saucepan with 3 cups (750ml) water. Bring to a simmer over medium heat. Reduce heat to barely simmering and add pork. Poach, turning occasionally, for 15 minutes or until just cooked through. Drain pork and transfer to a plate. Cover with foil and set aside to rest for 5 minutes until slicing thickly.
- Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add carrots and parsnips and cook for 5 minutes or until almost tender. Add brussel sprouts and peas and return to the boil. Cook for 1 minute or until bright green and tender. Drain. Drizzle with oil.
- Finely chop remaining sage and cut remaining rind into thin strips. Combine in a small bowl. Top pork with sage mixture and serve with vegetables and lemon wedges.