Photo of Sage pork medallions with apple & mint salsa by WW

Sage pork medallions with apple & mint salsa

5 - 6
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Cut thinly enough, butternut grills beautifully and creates a deliciously smoky flavour which pairs perfectly with pork


Butternut Squash

500 g, peeled and cut into thin slices

Olive Oil

1½ tablespoons

Asparagus, raw

200 g, trimmed and chopped

Sage, fresh

16 g


4 slice(s), fat trimmed

Pork Loin Medallions

400 g


1 medium, finely chopped

Mint, Fresh

20 g, shredded

Lemon Juice, Fresh

1 tablespoons


120 g


  1. Heat a griddle pan over a medium-high heat. Drizzle the butternut with 1 tsp oil and, using your fingers, rub in to coat. Season and cook, in batches, for 1-2 minutes each side, or until lightly charred and tender. Transfer to a plate.
  2. Drizzle the asparagus with 1⁄2 tsp oil and rub in to coat, then griddle for 2 minutes on each side, or until just tender. Transfer to a plate and set aside.
  3. Lay 2 sage leaves on a prosciutto slice, then a pork medallion, then 2 sage leaves on top of that. Wrap the prosciutto slice around the medallion to make a parcel. Cook for 2-3 minutes on each side, or until just cooked through. Transfer to a plate. Cover with foil and allow to rest for 5 minutes.
  4. Meanwhile, make the apple salsa. In a small bowl, combine the apple, mint and half the lemon juice. To make the salad, toss the rocket, butternut and asparagus with the remaining oil and lemon juice in a large bowl. Top the pork with apple salsa and serve alongside the salad.


Serve with 240g brown basmati rice (dry weight), if you like. The SmartPoints will be Green (10), Blue (10), Purple (4).