Crumbed Pork with Sage and AppleApril 3, 2014
A fruity dish coupled perfectly with the textures and flavours of succulent pork and sage.
Ingredients for two people
|400 g||potatoes, quartered|
|2||pork strip loin steaks|
|1||egg, lightly whisked|
|3 tbs||butter (or oil)|
|2||apple, cored, peeled & quartered|
For the potatoes
Bring a large pot of salted water to boil, add the potatoes and cook for 10-12 minutes, or until soft. Strain and leave aside while you prepare the pork.
For the pork
Lightly dust the pork loins with flour, dip in a bowl of lightly whisked egg, then dip in a bowl of breadcrumbs to coat, ensuring that each piece of pork is completely covered. Heat some butter or oil in pan to medium high heat, cook the pork for 3-4 minutes per side, or until cooked through.
For the apples
In a large pan add the butter, apple (peeled if you prefer), and potato. Sauté for 5 minutes until the apple and potato are golden brown and the apple has softened. Add the sage and cook for a further 2 minutes. Season with salt and pepper to taste.
Divide the golden sage apples between plates and serve your crusted pork on the side.
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