Name: Pork with Sage and Capers
Yield: Serves 4
Ingredients: 8 thin slices bacon or prosciutto; 2 teaspoons plain (all-purpose) flour; 310 ml (10¾ fl oz/1¼ cups) chicken or vegetable stock; sage leaves, extra to garnish; 100 ml (3½ fl oz) dry vermouth; 1 tablespoon chopped parsley; 2 teaspoons finely grated lemon zest; 1 egg, lightly beaten; 2 pork fillets (about 500 g/1 lb 2 oz each); 2½ tablespoons salted capers, rinsed; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 onion, finely chopped; 2 teaspoons chopped sage; 100 g (3½ oz/1¼ cups) fresh breadcrumbs; 25 g (1 oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

25 g (1 oz) butter
60 ml (2 fl

Main course
Starter

Method

Preheat the oven to 170°C (325°F/Gas 3). Heat the butter and 1 tablespoon of the oil in a frying pan, and fry the onion for 5 minutes, or until lightly

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of