Pork with Sage & Marsala Sauce with Potato and Parsnip Mash
- Serves: 2
- Preparation time: 15m
- Cooking time: 15m
- 1 large parsnip, diced (220g)
- 300g floury potatoes, diced
- 250g pork fillet, sliced into 6
- 10g fresh sage
- 1 tbsp oil
- 100ml Marsala wine
- 4 tbsp half fat crème friache (100g)
- Cook the parsnip and potato in boiling water for 10-15 minutes until tender, drain.
- Meanwhile, place the pork slices between 2 sheets of clingflim and beat with a rolling pin until flattened. Season and place a large sage leaf on each piece.
- Heat the oil in a frying pan and fry a further 4 whole sage leaves for a few seconds until crispy, drain and reserve. Add the pork to the pan, sage side down first and fry for 2 minutes each side.
- Add the Marsala wine and remaining sage, shredded and cook for 1-2 minutes until reduced slightly.
- Mash the parsnip and potatoes and stir in the crème fraiche and season to taste, serve with the pork and pour over the sauce.