MeatAlison Lambert

OTAGO FARMERS MARKET

MeatAlison Lambert

WAITAKI PORK FILLETS, WITH LEMON AND SAGE
Serves 2
1 pork fillet, trimmed of any silver sinew
1 lemon, zest and juice
¼ cup white wine, chicken stock or water
8 fresh sage leaves
2 cloves garlic,
Sea salt and cracked pepper
Good olive oil, knob of butter

Method: Simply cut across the fillet into 6 even size pieces. Push the meat gently into little medallions. Season the pork with salt and pepper, lemon zest, rip some sage leaves and add a little drizzle of oil, rub into pork and let marinate for 10 minutes. Place pork into hot pan, do not turn over until pork has started to go golden brown - 3 minutes. Turn over, add the remainder of the sage leaves and cook for a further couple of minutes. Remove pork from pan and keep warm, return pan to heat and add a good squeeze of lemon juice and add ¼ cup of either chicken stock, white wine or water. We are wanting to get all the juices and sediment from the base of the pan so we form a great tasting base of our sauce. Let reduce so it starts to thicken. Add knob of butter and remove from the heat, swirl around the butter add a good crack of pepper, taste for seasoning - add more salt or lemon if needed. Pour over your pork and enjoy….great with spinach, straw fries !!