Roast NZ Pork with mushroom sauce & spinach mash

SERVES 4 COOK 30 MINS

• 16 fresh sage leaves

• 4 slices (60g) NZ bacon

•

500g NZ Pork fillets

•

4 medium (475g) potatoes

•

2 tbsp extra virgin olive oil

•

200g Swiss brown mushrooms, thinly sliced

• 1 small onion, thinly sliced

•

1 clove garlic, crushed

•

1 ½ cups (375ml) beef stock

• 1 tbsp tomato paste

• 125g frozen chopped spinach 1

Preheat oven to 180˚C. Place 2 sage leaves along each slice of bacon. Wrap 1 bacon slice around each pork fillet and secure with toothpicks. 2

Cook NZ Pork on a heated oiled grill plate (or grill or barbecue) over medium-high heat, turning, for 3 minutes. Transfer to a baking tray and roast for 8-10 minutes or until cooked as desired. Remove from oven and cover to keep warm. 3

Place potatoes in a pot of salted water, covering with water. Bring to the boil, then reduce heat and simmer until potatoes are tender. Mash and cover to keep warm. Meanwhile, heat oil in a medium frying pan over high heat. Cook the remaining sage leaves for 30 seconds or until crisp. Remove from pan with a slotted spoon and drain on a paper towel. Reduce heat to medium-high. Cook mushrooms, onion and garlic in same pan, stirring occasionally, for 4 minutes or until mushrooms are golden and tender. Add stock and paste, bringing to the boil. Reduce heat and simmer for 5 minutes or until sauce thickens slightly. 4 Microwave spinach on high (100%) for 1 minute or until hot. Place spinach in a fine sieve, squeezing out excess water. Transfer to a large bowl. Stir mash into spinach and season. 5

Serve thickly sliced NZ Pork with mash and mushroom sauce. Sprinkle with crisp sage leaves.