Sage Pork Fillet – Rozanne Stevens


  • 1 pork tenderloin, trimmed of all sinew
  • Large bunch sage leaves
  • Olive oil
  • 200ml Marsala fortified wine
  • 200ml chicken stock
  • 1 carton Avonmore Cooking Cream
  • Salt and pepper


  1. Cut the pork into thick slices.
  2. Place a sage leaf on top of each slice, and between two sheets of parchment paper, flatten to about 1.5cm thickness.
  3. Heat a little olive oil in a pan, and place the medallions sage leaf side down in the pan.
  4. Cook for two minutes before turning over and cooking for a further two minutes.
  5. Remove the medallions and keep warm on a plate.
  6. Deglaze the pan with the Marsala before adding in the stock and Avonmore Cooking Cream.
  7. Season and simmer on a low heat for 10 minutes to create a delicious pan gravy.
  8. Return the pork to the pan and heat through.
  9. Serve with gnocchi or potatoes and green beans.
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