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Pan Fried Pork

Pan Fried Pork

with Crispy Sage and Apple Sauce

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This dish is a pure parade of flavourful delight - salty bacon, herby sage, tangy and sweet apple sauce and garlic veggies. It’s really hard to imagine just how well all these flavours work together. So, you’ll have to try it for yourself.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

1 unit(s)

Onion

1 bunch(es)

Sage

1 unit(s)

Garlic Clove

2 unit(s)

Braeburn Apple

3 unit(s)

Streaky Bacon Rasher

2 unit(s)

Pork Medallion

1 bag(s)

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2895 kJ
Energy (kcal)692 kcal
Fat34.0 g
of which saturates12.0 g
Carbohydrate62 g
of which sugars22.0 g
Protein37 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Grater
Frying Pan
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Chop the potato into wedges (no need to peel). Halve, peel and chop half the onion into roughly ½cm pieces. Slice the other half into half moon. Pop the potato onto a baking tray with a drizzle of oil and a pinch of salt. Roast on the top shelf of your oven for 30-35 mins. After 20 mins, add the onion slices.

2

Pull the sage leaves off their stalks and finely chop half of them. Leave the other half to the side for later (discard the stalks). Peel and grate the garlic. Peel the apples, quarter through the core then remove and discard the core. Chop into small 1cm pieces.

3

Heat a glug of oil in a medium saucepan on medium heat and add the chopped onion. Cook for 5 mins. Add the chopped sage, apples, a pinch of sugar (if you have some) and water (amount specified in the ingredient list). Season with salt and pepper, cover with a lid. Cook for 10 mins. Break up the apples and add a pinch more sugar. Cook with the lid off for 4 mins. TIP: Cook for a bit longer if the sauce has not thickened and reduced. Leave to the side.

4

Put a frying pan on medium heat and add the bacon rashers. Cook for 4-5 mins, turning halfway through cooking, until really crisp. TIP: Watch they don’t burn, they just need to be crispy! Remove to a plate covered with kitchen paper to soak up any oil. Next, add the whole sage leaves to the pan. Cook for 20 seconds until crispy. Pop them on the kitchen paper too (don't wash the pan, you'll need it next for the pork!).

5

Add a drizzle of oil to the frying pan (still on medium heat). Season the pork with salt and black pepper. Cook in the pan for 5-6 mins on one side, turn and cook for 5-6 mins on the other side. Remove to a chopping board, cover with foil. TIP: The pork is cooked when it is no longer pink in the middle. Pop the pan back on medium heat and add a glug of oil. Cook the baby spinach until wilted, 3-4 mins. Add the garlic. Cook for 1 minute more.

6

Slice the pork into roughly 1cm thick slices and place on a plate. Crumble over the bacon and pop the whole sage leaves on top. Serve with potato wedges, garlicky spinach and apple sauce.