Name: Buttery lemon pork
Total time: 1800 s
Yield: 4
Ingredients: 350 gram new potato; 2 pack pork loin steak; 1 pack dry-cured smoked streaky bacon; 10 gram fresh sage; 100 gram unsalted butter; 1 lemon; 120 millilitre sauvignon blanc wine

Step 1

Boil the potatoes (350 g) until tender, then drain and leave in the pan to keep warm.

Step 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.

Step 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.

Step 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) .

Step 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.

Buttery lemon pork

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