Pork medallions with sage and apple sauce recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 720 calories / serving
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First make a paste of chopped sage leaves, a little Knorr Chicken or Ham Stock Cube and some olive oil. Peel the apples. Cut each apple into eighths and remove the core.

Gently melt the butter in a frying pan. Add the lemon juice and dissolve the sugar into it. Gently brown the wedges of apples to caramelise them, carefully arranging them in the pan to brown the cut edges of the apple. Once one side is brown, turn them over and take them off the heat to allow them to continue cooking in their own juices.

Take the pork loin and flatten each slice, so it's just under 1cm thick. Spread each one with paste. Heat up a griddle pan. When it is hot, add the slices of pork loin. They will take about 60 seconds each side to cook. If you prefer, you can make this recipe with pork chops. Serve each one with a few wedges of apple and some sage leaves to garnish.

Cook's tip

Try using Bramley apples for this recipe, but you could use any cooking apple.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1kg pork loin, cut into 1.5cm thick medallions
  • 1 Knorr chicken or ham stock cube
  • 1tsp fresh sage leaves, finely chopped (plus extra whole leaves for garnish)
  • 1tbsp olive oil
  • 2 apples
  • 25g butter
  • 1tsp sugar
  • 1tbsp lemon juice
  • Energy 3005kj 720kcal 36%
  • Fat 56g 80%
  • Saturates 21g 105%
  • Sugars 7g 8%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 7.4g Protein 49g Fibre 1.2g


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