Grilled pork fillet medallions with sage, lemon and garlic
Serves 4 people
- •1 large pork fillet
- •½ bunch sage leaves, finely chopped
- •2 cloves garlic, peeled and finely chopped
- •1 lemon, zested and juiced
- •1 tablespoon olive oil
- •Salt and pepper to taste
- •Olive oil for griddle pan
- •700g steamed new baby potatoes, halved
- •Steamed baby carrots, peeled
- •Crispy fried sage leaves to garnish
- 1.Trim pork fillet of any sinew. Slice pork fillet into 2cm thick medallions.
- 2.Combine the sage leaves, garlic, lemon zest and juice, olive oil, salt and pepper into a medium bowl and mix well.
- 3.Place the medallions into the marinade and marinate for approximately 20 minutes and no more than 2 hours.
- 4.Preheat a griddle pan over a medium-high heat for 5 minutes. Remove griddle from heat and spray with olive oil.
- 5.Cook medallions for 6 minutes on one side, 2 minutes on the other side, basting frequently. Allow pork fillet medallions to rest for 2 minutes prior to serving.
- 6.Serve the pork medallions with buttered new potatoes and baby carrots.
This marinade is also great used on pork loin chops, pork scotch fillet and pork loin steaks. Crispy sage leaves can be prepared ahead of time. Heat a little oil in a non stick pan over a medium heat and add sage leaves to oil, fry for 1 minute, remove and drain on absorbent paper. Oil can be used for salad dressing or marinade. Sage leaves may spatter a little when frying so stand clear.