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Photo of Sage poached pork with baby root vegetables by WW

Sage poached pork with baby root vegetables

Total Time
30 min
10 min
20 min
Poaching makes these pork fillets soft and tender. Add some lemon juice to the vegetables for a great burst of flavour.



1 medium, plus extra wedges to serve

Skim milk

2 cup(s), (500ml)


10 clove(s), (1 head), halved crossways


2 tsp, (black)

Fresh sage

2 tbs, (1/2 bunch)

Pork fillet or tenderloin, raw

320 g, (buy 400g), fat trimmed

Baby carrot

5 individual, (1 bunch)


4 small, cut into 4cm lengths

Brussels sprouts

100 g, thickly sliced

Frozen green peas

1 cup(s), (120g)

Flaxseed oil

1 tbs


  1. 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.
  2. 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.
  3. 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.


TIP: Lemon juice makes a great salad dressing, so juice the flesh and freeze in ice-cube trays for use at a later date.