The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon & sage pork with herby colcannon
A simple herby colcannon of potatoes and savoy cabbage is this recipe’s starting point, and the supporting act to a major star turn. Slices of lean pork medallion are sautéed, then sauced with lemon and fresh sage, turning supper into a celebration. Just add green beans and a round of applause!
SWK: High protein
Plants 4
SWK: High fibre
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Serving size
Ingredients
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 800g potatoes
- 2 savoy cabbage
- 4 shallot
- 2 x of fresh sage
- 240g green beans
- 600g pork medallions
- 2 unwaxed lemon
Nutritional Information
Calories: 466
Protein: 44g
Carbs: 57g
Fat: 5.8g
Ingredients
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 300g pork medallions
- 1 savoy cabbage
- 2 shallot
- 1 handful of fresh sage
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 unwaxed lemon
- 160g green beans
- 400g potatoes
Nutritional Information
Calories: 475
Protein: 45g
Carbs: 58g
Fat: 5.9g
Lemon & sage pork with herby colcannon
A simple herby colcannon of potatoes and savoy cabbage is this recipe’s starting point, and the supporting act to a major star turn. Slices of lean pork medallion are sautéed, then sauced with lemon and fresh sage, turning supper into a celebration. Just add green beans and a round of applause!
Cook time:
35 mins
Cuisine:
British
Food group:
Pork
Cooking Instructions
Before you start
- 2 saucepans
- 1 large non stick frying pan
Sort your colcannon
- Peel the potatoes and cut them into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season.
Cook the beans
- Meanwhile, peel and finely dice the shallots. Finely chop the sage leaves. Core, trim and thinly slice the cabbage. Trim the green beans.
- Cook the green beans in boiling water for 3-4 mins, then drain.
Sauté the pork
- On a separate board, trim any visible fat from the pork then slice each medallion horizontally into 2 thin pieces.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the pork for 2 mins on each side, then remove from the pan and set aside.
Things get saucy!
- Return the frying pan to the heat, spritz with cooking spray and tip in the shallots. Fry for 2 mins.
- Sprinkle in the sage, then grate in the lemon zest and squeeze in the juice (to taste). Add the stock powder, pour in 200ml water (350ml for 4 portions) and stir well. Return the pork to the sauce and cook for 3-4 mins, until the sauce has reduced by half and the pork is cooked through.
Bring everything together
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the cabbage with the garlic & herb paste for 3-4 mins, adding a splash of water if anything starts to catch.
- Stir the cabbage into the mash.
- Dish up the pork with the colcannon and green beans, then spoon over the sauce.