Cooking Instructions
1.
Boil the
potatoes (350 g)
until tender, then drain and leave in the pan to keep warm.
2.
Season the
pork (2 packs)
with salt and pepper. Wrap a few
bacon rashers (1 pack)
around each piece, adding a
sage leaves (10 g)
between each rasher. Add another sage leaf to the top of each piece of bacon-wrapped pork, and secure each with a wooden skewer.
3.
Heat a splash of oil in a frying pan, then add the pork. Gently fry on both sides for 2 minutes. Add 1 tbsp of the
butter (100 g)
and cook for a further 5 minutes on each side. Remove the pork and set aside.
4.
In the same pan, add the
wine (120 mL)
and reduce by half, then add the remaining butter and stir. Season with salt and pepper and add the
lemon juice (1)
.
5.
To serve, warm the potatoes through again and divide between four plates, then add a pork loin to each. Finish each dish with a generous spoonful of the buttery lemon sauce.