South African food writer Tony Jackman has published a new recipe featuring pork loin fillets roasted on a bed of sage and onion, drawing on traditional British flavors adapted for modern cooking.
Renowned South African culinary author Tony Jackman, a two-time winner of the Galliova Food Writer of the Year award, recently shared a straightforward recipe for pork loin fillets enhanced with sage and onion. Published on February 5, 2026, in the TGIFood section of Daily Maverick, the dish reimagines classic British stuffing elements—typically paired with roast chicken—for pork, incorporating Dijon mustard for added depth.
Jackman, who credits his son-in-law's gardening skills for a steady supply of fresh sage, notes his own challenges in growing the herb but praises its earthy, piney flavor that complements pork alongside thyme. The recipe serves four and uses simple ingredients: two pork loin fillets, two large onions cut into wedges, eight to ten torn sage leaves, two heaped tablespoons of Dijon mustard, cooking oil, salt, and black pepper.
Preparation begins by greasing an ovenproof dish and preheating the oven to 180°C, starting with the grill setting if using an air fryer oven. The fillets are seasoned with salt and pepper, then coated in mustard. Onions and sage are tossed in oil and seasoning before being placed in the dish, with the fillets arranged on top. The dish grills for 10 minutes to develop color, followed by 40 to 50 minutes of baking until the meat releases clear juices.
Jackman recommends serving the pork with blanched green vegetables like beans, broccoli, or courgettes, finished in hot butter or oil. While he used an air fryer oven, he assures that a conventional oven works equally well, with possible adjustments to temperature and time. This approachable recipe highlights herbs' versatility with pork, making it ideal for home cooks seeking flavorful, easy meals.
