Pork Fillet with Lemon, Capers and Sage

I always have a jar of capers handy in the fridge and a bowl of lemons on the table. Both ingredients liven up so many dishes, and this reasonably priced mid-week supper is a classic example. It’s simple, tangy and delicious. Serve with some boiled new potatoes and wilted greens.

Serves 2

1 pork fillet, weighing about 400g

40g butter

2 tablespoons olive oil

2–3 cloves of garlic, finely chopped

the juice of half a lemon

4–5 sage leaves, thinly sliced

1 tablespoon capers, rinsed

some fresh parsley, chopped

salt and freshly ground pepper

First cut the pork fillet into medallions, a little over a centimetre thick, and season with salt and pepper.

Place a non-stick pan over a medium heat and, when it’s hot, melt the oil and 25g of the butter. Once the butter’s foam subsides add the pork, and fry on both sides until just cooked through — about 3 minutes a side. You will need to do this in batches, because you don’t want to over-crowd the pan. Set aside.

Now turn down the heat and add first the garlic and then the sage. When the garlic has turned a nice nutty brown, add the capers, the lemon juice and the rest of the butter. Stir together vigorously, scraping up any cooking residue, melting the butter, and being careful not to burn the lemon.

Return the pork and its juices to the pan, garnish with the chopped parsley and serve.