Pork and sage are a classic combination. In this recipe, the mustard-wine mixture reduces while the pork roasts, ensuring the pork doesn't dry out. Sour cream is added at the end for a creamy mustard sauce.
Excellent with parsnip mash and steamed green beans.
- Prep Time : 10-15 minutes
- Cook Time : 15-20 minutes
- Yield : 3-4
- pork fillet - 1 (approx 500g), wiped dry with paper towels
- sea salt and pepper
- fresh sage leaves - 6 - 8 large
- garlic - 1 - 2 cloves, cut into slivers
- extra virgin olive oil - 2 tablespoons
- white wine - 1/2 cup (125ml)
- water - 1/2 cup (125ml)
- grain mustard - 2 tablespoons
- sour cream or creme fraiche - 2 tablespoons
Preheat oven to 200degC.
Season the pork all over with salt and pepper. Insert slivers of garlic and sage leaves into the meat using a small sharp knife to make incisions.
Heat the oil in an ovenproof frying pan and fry pork until browned on all sides, 6 - 7 minutes.
Remove pork from pan.
Mix together the wine, water and grain mustard and pour carefully into the pan. Bring to the boil, stirring to combine. Return pork to pan and transfer pan to oven.
Roast pork, basting occasionally with the wine-mustard mixture, for 15-20 minutes. Remove from oven. Let pork rest for 10 minutes, covered, in a warm place.
Meanwhile return pan to stove top. Stir the sour cream into the pan juices stirring continuously until cream has been incorporated.
Slice pork and drizzle with the creamy mustard sauce.