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Photo of Sage poached pork with baby root vegetables by WW

Sage poached pork with baby root vegetables

5 - 6
PersonalPoints™ per serving
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)

Lean pork fillet

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.