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

Sage pork medallions with apple & mint salsa

Points® value
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 tablespoon(s)

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 tablespoon(s)


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.