Italian-style pork fillets with sage and white wine

An economical, quick and tasty evening meal. Use a pork fillet, sliced into medallions or individual pork shoulder steaks.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 large pork fillet, cut into medallions or 4 pork shoulder steaks
• 15 g butter
• 1 tablespoon olive oil
• 10 fresh sage leaves
• 4 cloves of Garlic, peeled and crushed
• 100 ml white wine
• Salt and freshly ground black pepper

Method

1. Heat the oil and butter in a large frying pan on a medium heat and brown the steaks, turning often. Continue cooking until the steaks are properly cooked, this will take about 15 minutes, less for medallions of pork.
2. Drain any excess fat from the pan and add the garlic, sage and seasoning. Fry until the garlic starts to take a little colour, then add the wine.
3. Cover the pan and simmer for 3 minutes.

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  Frying off the the shoulder steaks

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  Simple ingredients

Serving suggestions

Serve with fresh pasta and tomatoes

Variations

For a little extravagance, add a small pot of single cream at the final simmering stage.

Chef's notes

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