Pork Sirloin with Capers and Sage

Pork Sirloin with Capers and Sage

Pork Sirloin with Capers and Sage

Pork lovers will savour and enjoy these Pork Sirloin Steaks with Capers and Sage.

  • 30 mins
  • 4
  • Easy


  • 50g butter
  • handful sage
  • 50ml olive oil
  • 15ml capers, drained
  • 4 pork sirloin steaks
  • 1 lime, thinly sliced


  • blanched asparagus,
  • blanched green beans
  • macadamia nuts tossed in olive oil


  1. Melt the butter on medium until it turns a light nutty colour. Add the sage to the pan and toss with a fork until gloriously crisp. Scoop the sage out of the pan and drain on kitchen paper.
  2. Add a little olive oil to the same pan juices and quickfry the capers until they are also slightly crisp. Spoon out onto the same draining paper as the sage.
  3. Add more oil to the pan and fry the steaks for about 4 minutes on each side or until cooked to your liking.
  4. Add the lime slices to the pan just before you remove the pork steaks and cook them lightly in the pan juices.
  5. Place the meat on a serving platter, season lightly, and spoon the sage and capers over the meat. Add the lime slices for a bit of bite and spoon some of the pan juices over.
  6. Serve immediately with asparagus, green beans and nuts tossed in oil.

Magazine issue date: February, 2016