Serves
4
Prep Time
5 minutes
Cooking Time
25 minutes
Ingredients
- 1kg piece pork scotch fillet
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced lengthwise
- 1 lemon, thinly sliced
- 7-10 sage leaves, chopped
- 140g tub Leggo’s Tomato Paste
- 3 cups chicken stock
- ½ cup white wine
- 300g small carrots, halved lengthwise
Leggo's Tomato Paste Tub 2x140g
Method
STEP 1.Trim pork and season to taste. Heat oil in a deep, heavy based saucepan and brown pork well on all sides. Add the garlic, lemon and sage leaves to the pan and cook for 1 minute.
STEP 2
Combine Leggo’s Tomato Paste, stock and wine and add to pan. Bring to the boil, stirring continuously. Cover and simmer for 10 minutes.
STEP 3
Turn pork and add carrots to the pan, cover and cook for a further 15 minutes. Rest pork in the saucepan for 10 minutes before slicing and serving.
Tips
Serve with roasted truss cherry tomatoes.