THE SAGE-CHARRED PORK-SLABS

(Our Play on Pork Medallions with Garlic and Sage)

THE SAGE-CHARRED PORK-SLABS

Ingredients: 400g Pork tenderloin (sliced into 2cm disks), 4 cloves Garlic (smashed), 6 fresh Sage leaves, 1 tsp Black pepper, 1 tsp Salt, 50g Butter, 50ml Chicken stock...

Ingredients

  • 400g Pork tenderloin (sliced into 2cm disks)
  • 4 cloves Garlic (smashed)
  • 6 fresh Sage leaves
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50g Butter
  • 50ml Chicken stock

Cooking Method

  1. The Scorch Sear pork medallions in butter on high heat for 3 minutes per side until charred and golden; remove.
  2. The Architect In the same pan, fry the garlic and sage leaves until the sage is dark and crispy.
  3. The Bloom Add pepper and salt with a 20ml splash of stock to release the meat juices and aromatics.
  4. The Marriage Toss the pork back in for 1 minute until coated in the fragrant sage-butter.
  5. The Final Flourish Top with the crispy sage leaves and a hit of raw lemon zest.

Cuisine: Italian

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