{"id":594,"date":"2011-11-13T22:11:03","date_gmt":"2011-11-13T22:11:03","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=594"},"modified":"2012-03-26T21:29:59","modified_gmt":"2012-03-26T21:29:59","slug":"pork-with-sage-and-capers","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=594","title":{"rendered":"PORK WITH SAGE AND CAPERS"},"content":{"rendered":"

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This could be an alternative to roast turkey perhaps on New Year’s Day.\u00a0 The sage infused dressing gives you that familiar aroma of sage.\u00a0\u00a0 You can do much of the initial preparation ahead of time<\/p>\n

This is a recipe that turns pork tenderloins(fillets) into an elegant and delicious main course.\u00a0 The tenderloin is split and stuffed with a fragrant stuffing.\u00a0 It is important you use fresh sage.\u00a0 Fresh sage in itself is sublime.\u00a0 Dried and put into a little bottle sitting on the supermarket shelf, it becomes bitter and harsh.\u00a0 Fortunately even in the darkest days of winter most supermarkets carry fresh herbs.\u00a0\u00a0\u00a0\u00a0\u00a0 You can use fresh sage many different ways.\u00a0 Try frying them briefly in butter to serve along with your favorite dish.\u00a0 They do have a good shelf in your refrigerator.<\/p>\n

PORK WITH SAGE AND CAPERS\u00a0 serves 6 to 8
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25 g (1 oz) 1\/2 tbsp unsalted butter<\/p>\n

2 tbsp extra virgin olive oil<\/p>\n

1 onion finely chopped<\/p>\n

100 g (3 1\/2 oz \/ 1\u00a0 1\/4 cups) fresh white breadcrumbs (or even dried if you wish.\u00a0 I find either works just fine.\u00a0 I actually prefer the dry)<\/p>\n

2 tsp chopped sage (don’t be shy here, be generous with your seasoning)<\/p>\n

1 tbsp parsley chopped (any kind)<\/p>\n

2 tsp grated lemon zest<\/p>\n

3 tbsp rinsed and drained capers<\/p>\n

1 egg<\/p>\n

2 large (about 500 g\/ 1 lb ) each<\/p>\n

8 large thin slices bacon<\/p>\n

2 tsp all-purpose flour<\/p>\n

100 ml (3 1\/2 oz) dry vermouth<\/p>\n

315 ml (10 fl oz\/ 1 1\/4 cups) chicken or vegetable stock<\/p>\n

8 whole, extra sage leaves to garnish<\/p>\n

Preheat the oven to 170\u00b0C (325\u00b0 F\/gas 3)\u00a0 Heat the butter and l tbsp of the oil in a frying pan\u00a0 Add the onion. sprinkle with a little salt) and saute for about 5 minutes until translucent.<\/p>\n

Put the breadcrumbs, sage, parsley, lemon zest, the cooked onion and 2 tbsp capers in a bowl.\u00a0 Add the egg, season well (lots of ground pepper here plus salt) and mix to combine.<\/p>\n

Using a sharp knife, split each pork fillet in half lengthways, taking care not to cut all the way through, and open out.\u00a0 Spread the stuffing (half) down the length and pat firmly into place.<\/p>\n

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Tie with string at regular intervals.<\/p>\n

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Heat a large saute pan, add a little olive oil,\u00a0 and quickly brown each side of the pork (about 3-5 minutes).<\/p>\n

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Remove from pan and place in your roasting pan.\u00a0 Wrap bacon around each fillet.\u00a0 Insert meat thermometer and roast to 145\u00b0F.\u00a0 The juices should run clear.\u00a0 Remove from baking dish and tent with tinfoil.<\/p>\n

Place the baking dish on the stove top, and add the flour and stir in well.\u00a0 Add the vermouth (or white wine) and allow to bubble for l minute or so.\u00a0 Add the stock and whisk while cooking to remove all the lumps.\u00a0 Simmer for about 5 minutes and then add the remaining capers to the sauce.<\/p>\n

In a small saucepan, heat the remaining oil and when very hot, fry the sage leaves until crisp.\u00a0 Drain on paper towels.<\/p>\n

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Slice the pork into 2 cm(3\/4 inch) slices.\u00a0 Spoon a little sauce over the pork and serve each portion with fried sage leaves.<\/p>\n

CHEFS NOTES:\u00a0 Left over pork makes wonderful sandwiches.\u00a0 This recipe can easily be halved.\u00a0 Use just\u00a0 one tenderloin.\u00a0 You could even cut the tenderloin in half, and cut the very small amount for two people.\u00a0 This recipe is very forgiving.\u00a0 Just be sure to put lots of seasoning in the dressing.\u00a0 It is what makes this dish outstanding.<\/p>\n

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PORK WITH SAGE AND CAPERS<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Roast pork main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 25 mins<\/span><\/div>\n
Cook time: 25 mins<\/span><\/div>\n
Total time: 50 mins<\/span><\/div>\n
Serves: 6 – 8<\/span><\/div>\n
This could be an alternative to roast turkey perhaps on New Year’s Day. The sage infused dressing gives you that familiar aroma of sage.<\/span><\/div>\n
Ingredients<\/div>\n