Sage butter pork with beetroot mash

Ingredients

Pork & Sauce:

• 4 pork loin cutlets
  
• Salt and pepper
  
• 4 tsp Dijon mustard
  
• 2 tbs olive oil (for searing the pork)
  
• 1 tbs butter (for the pork)
  
• 2 garlic cloves, peeled and halved
  
• ¼ cup sage leaves, (small leaves whole, larger ones chopped)
  
• 4 tbs butter (for sauce)
  
• Squeeze of lemon juice

Beetroot & potato mash:

• 750 g fresh beetroot (about 3 medium), halved and unpeeled
  
• 3 medium potatoes, unpeeled
  
• 2 tbs butter
  
• Dash of cream
  
• Salt and pepper
  

Greens:

• 500g beet leaves and or baby spinach 
  
• 2 tbs butter
  
• Salt and pepper

Method

Start the Mash

Place the unpeeled beetroot and potatoes in a steaming basket. Steam for about 4 minutes, or until tender.

Prep the pork

While the vegetables steam, bring the pork cutlets to room temperature. Season both sides with salt and pepper, then spread Dijon mustard over each chop. Set aside.

Prep the other ingredients

Wash and trim the beet green and or spinach. Peel the garlic, and set out the butter, sage, and lemon juice so they're ready to go.

Make the mash

Once the beetroot and potatoes are tender and cool enough to handle, peel and roughly chop them. Transfer to a food processor. Add 2 tbsp butter, a dash of cream, salt, and pepper. Puree until smooth. Set aside and keep warm.

Cook the pork

Heat a large frying pan over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. Once hot, add the pork chops and cook for about 7 minutes per side, or until done to your liking (internal temp 63c). Remove from the pan and keep warm.

Make the butter sauce

In the same pan, add the garlic, sage leaves, and 4 tbsp butter. Let the sage crisp slightly and the butter brown gently. Remove the garlic. Stir in a squeeze of lemon juice and season with salt and pepper.

Saute the greens

In a separate pan, melt 2 tbs of butter and quickly saute the beet leaves/spinach until just wilted. Season with salt and pepper.

Serve

Spoon mash onto each plate, top with a pork cutlet, add the greens on the side, and drizzle over the sage butter sauce.

Nutrition