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.
Pork in sage sauce with carrot & squash mash
The pork may be the headline act here, but our sage sauce makes a strong case for top billing, too! Rich with balsamic and finished with yogurt for a creamy touch, it takes pan-fried pork to a new level, while carrot and butternut squash mash and green veg give this perfectly balanced plateful superstar quality.
SWK: High protein
Plants 4
SWK: High fibre
Serving size
Ingredients
- 160g green beans
- 1 small butternut squash
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 2 carrot
- 1 onion
- 1 handful of fresh sage
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g pork medallions
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 440
Protein: 44g
Carbs: 54g
Fat: 7.1g
Ingredients
- 1 large butternut squash
- 4 carrot
- 2 onion
- 240g green beans
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 1 handful of fresh sage
- 600g pork medallions
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 412
Protein: 43g
Carbs: 48g
Fat: 6.7g
Pork in sage sauce with carrot & squash mash
The pork may be the headline act here, but our sage sauce makes a strong case for top billing, too! Rich with balsamic and finished with yogurt for a creamy touch, it takes pan-fried pork to a new level, while carrot and butternut squash mash and green veg give this perfectly balanced plateful superstar quality.
Cook time:
40 mins
Cuisine:
British
Food group:
Pork
Allergens: Milk, Sulphites
Cooking Instructions
Before you start
- 2x saucepans
- 1x non-stick frying pan
Do the mash
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Cut the carrots into ½cm-thick slices.
- Cook both in boiling water for 18-20 mins, then drain, return to the pan and mash.
Prep your veg
- Meanwhile, peel and finely dice the onions, then trim and halve the green beans.
- Discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
- Finely chop the sage leaves.
It’s fry time!
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry half the onions for 5-7 mins until softened.
- Add the green beans, cavolo nero, half the balsamic and 150ml water.
- Crumble in half the stock cube and simmer for 5-6 mins.
Cook the pork
- At the same time, on a separate board, trim any visible fat from the pork, then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the pork with the remaining diced onions for 4 mins on each side, until golden brown.
- Add the remaining balsamic, chopped sage and 200ml water (300ml for 4 portions) and cook for 5-7 mins, until the pork is cooked through and the sauce has reduced.
Finish & serve
- Transfer the pork to a chopping board and thinly slice. Leave the sauce to cool for a few mins, then stir in the yogurt.
- Spoon the sauce onto plates and top with the pork, then serve with the mash and greens.