Pork with Garlic & Sage

Pork with Garlic & Sage – ok, so I know you die-hard Pork fans are probably thinking there is only one way to eat Pork and that is with Apple Sauce, right? Wrong! Well, I’m going to try and convince you otherwise, so, before you grab a spoon, run to the fridge and rip the lid off the apple sauce jar, please give me a chance to at least try and persuade you to try something different.

Now, if you are anything like me, you are probably a creature of habit who is constantly filling up their shopping trolley with the stock standard Chicken and Beef combo, and you spend most of your week chomping through various combinations of either of these two protein sources. Hands up, you’re not alone, I do it to.

But, this week I’ve been trying to perfect another recipe which calls for Sage and it just so happens, that I have fresh Sage in the fridge, something that I don’t usually stock to be honest. So instead of doing the ‘norm’, I thought it best to use up the ingredients that I do have and hence this tasty little combo was created.

This is a quick and easy dish and you will have it on the table in under 30 minutes. It’s full of flavour, moist and perfect for the work week dinner or something a little more spesh on the weekends, or, like me, just a change from the ‘norm’.

The combination of Garlic and Sage really lift the meat and if you follow the cooking techniques and pan-fry it in its own fat, then you’ll have one extra tasty morsel to munch on. Since seeing this technique done on a cooking show earlier this year, I gave it a go and haven’t looked back.  It works for all cuts of meat that have fat on, but there are some cuts Ie. Lamb chops that you want to leave as much of that rich tasty goodness on the meat and just render in the pan.  Don’t know what I’m talking about?  That’s ok, I’ll add it to my list of blog topics to discuss at a later date.

Oh, as for the ‘other’ recipe I’ve been working on, you’ll have to stay tuned to find out what it is, but as usual, it won’t be released to y’all until I’m 100% happy with it.

Step by step instructions:

—-1—-

Pre-heat your oven to 200°C / 400F

—-2—-

Trim some of the fat off the Pork and set aside for later.

Ensure that you roughly have about half to one tablespoon, don’t fret it if you don’t, just add what you have, you’ll be surprised at how much oil comes out of it.

—-3—-

Season your Pork Sirloin with a pinch of Salt and Pepper. Ensure that you have covered both sides. Set aside and rest for 10 minutes.

This will allow the meat to come to room temperature and to marinate in the seasoning.

—-4—-

Grab the Pork fat that you trimmed earlier and cut into small pieces.

—-5—-

Take a medium to large frypan or skillet and heat on the stove over a medium to high heat.

—-6—-

Add the cut up pieces of Pork fat to the pan and allow the natural oils to ooze out of the fat.

This will eliminate the need for additional oil/fat and allows the meat to cook in its own juices, hence enhancing the flavour of the meat.

—-7—-

Once you have sufficient oil, add your meat and brown lightly, approximately 1 – 2 minutes per side.

—-8—-

Remove your Pork from the heat and place into an oven-proof dish.

If your pan is oven-friendly then just leave it where it is.

—-9—-

Add sliced Garlic to the top of the Pork.

—-10—-

Roughly rip up some Sage leaves, place on top of the Garlic.

—-11—-

Press both the Garlic & Sage lightly into the Pork.

—-12—-

Place in the oven for 12 – 15 minutes or until cooked through to your liking.

If you like it pink then remove around the 12 minute mark, if you like it cooked a bit more, then leave it a bit longer.

—-13—-

Remove from the oven and serve with your favourite sides.

I served my Pork with a side of pan-fried Green Beans, Capsicum and Red Onion. Check back shortly for the link to the recipe.

Storage:

• Store in an air-tight zip lock bag or container in the fridge for up to 2 days.

Have you tried this recipe? Let us know how it went in the comments below or #fuellingstreet if you have photos to share.  Look forward to hearing your results.

[yumprint-recipe id=’19’]