Pork cutlets with jacket potatoes and sage butter
1/3 cup sage leaves
2 garlic cloves
2 tablespoons dry white wine
2 tablespoons olive oil
4 pork cutlets
70g butter, at room temperature
salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine ¼ cup of sage, garlic, wine and half of oil in a blender and process until smooth. Place in a shallow bowl and season with pepper. Add pork and turn to coat. Marinate pork in refrigerator for 1 hour or overnight.
Meanwhile, finely chop remaining sage and combine with soft butter in a small bowl. Place on a sheet of plastic film and roll into a sausage shape. Refrigerate for 1 hour, until firm. Stand pork at room temperature for 30 minutes before cooking.
Preheat a barbecue on medium. Wrap potatoes individually in foil and place on barbecue grill, not over direct heat. Cook for 45 minutes, turning frequently. Meanwhile, season pork with salt and cook for 5-6 minutes each side, until cooked but still a little pink.
Serve pork with salad and potatoes topped with sliced sage butter.