Skip to content
Sage pork with potato and apple mash recipe

Sage pork with potato and apple mash recipe

7 ratings

For a speedy supper for two that doesn't compromise on taste, try this delicious dinner recipe that offers a new twist on the classic pairing of pork and apple. Fry fragrant herb-crusted pork loin until golden and pair with buttery apple mashed potato and steamed greens for an easy yet inventive side. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 615 calories / serving

Ingredients

  • ¼ tsp dried sage
  • ½ tsp fennel seeds, crushed
  • 2 tbsp natural breadcrumbs
  • 270g pack pork loin steaks
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 350g Maris Piper potatoes, peeled and chopped
  • 1 eating apple, peeled, cored and chopped
  • 10g butter
  • ½ tbsp milk
  • fresh greens, steamed, to serve (optional)
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    2565kj
    615kcal     31%

  • Fat

    34g 49%

  • Saturates

    12g 58%

  • Sugars

    8g 9%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 47.1g Protein 32.8g Fibre 4.7g

Method

  1. Mix the sage, fennel seeds and breadcrumbs on a plate. Brush the pork with the mustard, then dip in the mixture to evenly coat.
  2. Heat the oil in a large frying pan and fry the pork over a medium- low heat for 5-6 mins each side until golden, crisp and cooked through. Set aside, covered, to rest for 10 mins.
  3. Meanwhile, put the potatoes and apple in a large pan of cold water. Bring to the boil, then reduce the heat and simmer for 12 mins or until tender. Drain, then mash with the butter and milk and season to taste. Serve the pork with the apple mash and some steamed greens, if you like.

See more Dinner ideas for two

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

You may also like

Be the first to comment

Before you comment please read our community guidelines.