Sage grows like mad in our garden and I love the flavour but if you’re not a fan you can switch if for thyme in this recipe. This dish can be made with leftover pork or fresh pork loin. I tend to use leftover pork from a Sunday dinner and make this 30 minute weekday meal for me and Paul when the kids are having frozen pizza night. The sauce is so flavourful but very simple to put together. The mustard does most of the work for this comforting and warming dish which I usually serve with rice but it’s also yummy with quinoa.
Serves 2 Adults
500g roasted pork or fresh pork loin
1 large leek
1 tbsp olive oil
200ml veg or chicken stock
3 raw garlic cloves or 5 roasted cloves
2 tbsp grain mustard
6 sage leaves
150g sour cream
- Make your rice using my 20 Minute Fluffy Rice recipe.
- Clean and slice the leek into equal sized rounds. If using raw garlic, peel, crush and chop it.
- If you’re using leftover pork cut it into matchbox sized pieces and ignore the part about browning the meat and simply add the oil and butter to a medium hot frying pan.
- If you’re using fresh pork loin, slice it into equal sized medallions. Put the oil and butter into a large frying pan on a high heat. Salt the pork then place in the pan to brown on one side for 2-3 minutes before turning each piece and browning for another 2 minutes then removing the meat to rest in a bowl.
- Turn the heat down to medium then add the leeks, season with salt, and cook for 5 minutes to soften then add the garlic, mustard and stock and stir to combine. Cook for 3 minutes.
- Chop the sage leaves and add to the sauce along with the juice of half a lemon (or 1tbsp of lemon juice). Take the pan off the heat for a moment while you stir in the crème fraiche and once it’s stirred completely into the sauce put it back on the heat.
- Add the pork back to the sauce (along with any resting juices) then cook for 4 minutes.
- The rice should be done and just needs fluffing with a fork before serving with the pork and sauce then topped off with some freshly chopped sage leaves.