Sage & Apple Sauce Pork
with Potato Wedges
This is a luxurious meal for any week night. Pork is perfectly seared and topped with a rich sage and apple sauce, while potato wedges lend some heft alongside wilted baby spinach.
Always refer to the product label for the most accurate ingredient and allergen information.
400 g
potatoes
1
brown onion
1 bunch
sage
1 clove
garlic
1
apples
2 steak
pork loin steaks
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
sugar
¼ cup
water
2 tsp
butter
(ContainsMilk)
Preheat oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1 cm wedges. Finely chop the brown onion. Pick and finely chop the sage leaves until you have 1 tbs for 2 people / 2 tbs for 4 people. Peel and finely chop the garlic. Peel the apple and chop into 2 cm chunks.
Place the potato wedges on the oven tray lined with baking paper, drizzle generously with olive oil and season with a pinch of salt and pepper. Cook in the oven for 25-30 minutes, or until soft and golden.
While the potato is cooking, heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the brown onion and cook for 5 minutes, or until soft. Add the sage, garlic, apple, sugar and water (check the ingredients list for the amount), and season with a pinch of salt and pepper. Cover with a lid and cook for a further 10 minutes until softened. Remove the lid and break up the apples with a wooden spoon. TIP: Add a sprinkle of sugar if you want it to be sweeter and a splash of water if it appears too dry. Set aside and cover with a lid to keep warm.
While the apple sauce is cooking, heat a medium frying pan over a medium-high heat. Season the pork loin steaks with a pinch of salt and pepper, drizzle with olive oil and cook for 3-4 minutes on each side, or until cooked through. TIP: Pork cooking times may vary depending on the thickness of your steaks. It is okay to serve pork slightly blushing pink in the centre.
When the pork has 1 minute of cook time remaining, add the baby spinach leaves, butter and a drizzle of olive oil (to stop the butter burning) around the pork steaks and cook for 1 minute or until the spinach has wilted. Season with a pinch of salt and pepper and remove from the heat. Place the pork on a plate and cover with foil to rest for 2 minutes.
Divide the pork steaks, potato wedges and baby spinach between plates and top with the sage and apple sauce.