Pan-Fried Pork with Marsala and Sage

Sweet Marsala and musky sage seem to be made for pork. This simple midweek supper, based on a trattoria classic, shows off the combination beautifully. Serve with sautéed vegetables and some boiled potatoes.

Serves 2

1 pork fillet, sliced into medallions

1 tablespoon olive oil

25g butter

3 garlic cloves, peeled and chopped

5 sage leaves, slivered

125ml marsala

salt and freshly ground black pepper

Season the pork with salt and pepper.

In a heavy-based frying pan, melt half the butter and oil over a medium heat. Add the pork and fry on both sides until cooked. It will take about 5–7 minutes a side, depending on how thickly you’ve cut the medallions.

When the pork’s cooked, set it aside on a warm plate and add the garlic and sage to the pan. Fry in the residual oil and butter until the garlic turns a lovely nutty brown. Now add the marsala.

Bubble up for a couple of minutes, stirring in the garlic, sage and the pan juices, just to cook out the alcohol, and then stir in the remaining butter. When it’s melted, return the pork to the pan, and coat it with the sauce.

Serve at once with some sautéed vegetables or a green salad.

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