Name: Peppered pork with fig and sage sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 pork cutlets (940g); 2 teaspoon cracked black pepper; 1 cup (200g) dried figs; 3 fresh figs (180g); 1/4 cup loosely packed fresh sage leaves; 1 teaspoon crushed garlic; 1 1/2 cup (375ml) apple juice; 2 x 475g tubs mashed potato

Ingredients

2 tablespoon olive oil

4 pork cutlets (940g)

2 teaspoon cracked black pepper

1 cup (200g) dried figs

3 fresh figs (180g)

1/4 cup loosely packed fresh sage leaves

1 teaspoon crushed garlic

1 1/2 cup (375ml) apple juice

2 x 475g tubs mashed potato

Method

1.Heat oil in large frying pan over medium-high heat. Rub pork with pepper; cook pork about 3 minutes each side or until cooked as desired. Remove from pan, cover; stand 5 minutes.

2.Halve dried figs. Quarter fresh figs. Add dried figs to pan with sage, garlic and juice; cook, stirring occasionally, about 3 minutes or until sauce thickens. Stir in fresh figs; season to taste.

3.Meanwhile, microwave potato according to directions on tub.

4.Serve pork and potato drizzled with sauce; sprinkle with extra sage leaves, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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