Method

• Simply cut across the fillet into 6 even size pieces
• Push the meat gently into little medallions
• Season the pork with salt and pepper, lemon zest, rip some sage leaves and add a little drizzle of oil, rub into pork and let marinate for 10 minutes
• Place pork into hot pan, do not turn over until pork has started to go golden brown - 3 minutes
• Turn over, add the remainder of the sage leaves and cook for a further couple of minutes
• Remove pork from pan and keep warm, return pan to heat and add a good squeeze of lemon juice and add ¼ cup of either chicken stock, white wine or water
• We are wanting to get all the juices and sediment from the base of the pan so we form a great tasting base for our sauce
• Let reduce so it starts to thicken
• Add knob of butter and remove from the heat, swirl around the butter, add a good crack of pepper, taste for seasoning - add more salt or lemon if needed
• Pour over your pork and enjoy…
• great with spinach, straw fries !!