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Roast pork with sage, cooked in a bag.

Roast pork with sage, cooked in a bag.
Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag.

The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature.

The delicious cooking juices produced is used for braising the vegetables to serve with the roast: turnips and purple artichokes.

In this recipe, everything is done gently and at an unhurried pace: this is real slow food at its delicious best.
96 K 4.5/5 (34 reviews)
Grade this recipe:
duree3 hours 60 min. difficultéEasy prix14.45 € pour combien12 people ingredients7 Ingredients
Keywords:
Last modified on: May 22th 2025
For this recipe: I want to make it (709×) I made it (678×) Comment Send to a friend Ask me a question Follow Printable Diaporama VidéoUser-friendly URL
For 12 people, you will need:
  • 1 turnips 1 kg 200 g turnips
  • 2 purples globe artichokes 18 purples globe artichokes
  • 3 pork meat 2 kgs 100 g pork meat
  • 4 sage 3 handfuls sage
  • 5 butter 90 g butter
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 5,190 grams
Change to the quantities for:
2 people4 people8 people12 people
Times for this recipe
Preparation: 3 hours 35 min.
Cooking: 25 min.
All in all: 3 hours 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.
Roast pork with sage, cooked in a bag.

Garnishing vegetables

Prepare 1 kg 200 g turnips, cut into medium-sized pieces and set aside.
Stage 2 - 10 min.
Roast pork with sage, cooked in a bag.
Prepare 18 purples globe artichokes and cut in half lengthways.
Stage 3 - 2 min.
Roast pork with sage, cooked in a bag.
Bring a large pan of salted water to the boil, then blanch the turnips for 1 or 2 minutes.
Stage 4 - 2 min.
Roast pork with sage, cooked in a bag.
Remove the turnips from the pan, drain, then cool under the cold tap.
Stage 5 - 3 min.
Roast pork with sage, cooked in a bag.
Using the same pan of boiling water, blanch the artichokes for 2 or 3 minutes.
Stage 6 - 2 min.
Roast pork with sage, cooked in a bag.
Drain them.

Your vegetables are ready - these can be prepared in advance, even a few days ahead.
Stage 7 - 1 min.
Roast pork with sage, cooked in a bag.

Roast the pork in the bag

Preheat the oven to 300°F (150°C).

Salt and pepper the joint of pork - this is a nice piece of tenderloin.
Stage 8 - 3 min.
Roast pork with sage, cooked in a bag.
Put the pork into a cooking bag with 3 handfuls sage and seal.
Stage 9 - 3 hours
Roast pork with sage, cooked in a bag.
Cook in the oven for 3 or 4 hours at 300°F (150°C).After this time, the roast should have a good crusty top, be meltingly soft ("confit") inside...
Stage 10
Roast pork with sage, cooked in a bag.
...and have produced delicious meat juices which are far too good to throw away.
Stage 11 - 3 min.
Roast pork with sage, cooked in a bag.

Braise the vegetables

Melt 90 g butter in a large saucepan on medium heat.

When really hot, add the vegetables, salt and pepper, then mix well.

Cook for 2 or 3 minutes until just starting to colour.
Stage 12 - 10 min.
Roast pork with sage, cooked in a bag.
Add the meat juices and turn the heat down to its lowest.

Leave uncovered to braise gently for 10 minutes.
Stage 13 - 2 min.
Roast pork with sage, cooked in a bag.
Meanwhile, slice the meat thickly with a serrrated knife.
Stage 14 - 5 min.
Roast pork with sage, cooked in a bag.
Lay the slices of meat on top of the vegetables towards the end of cooking, cover and leave for 5 minutes for the meat to heat through.

Heat the plates.
Stage 15 - 3 min.
Roast pork with sage, cooked in a bag.
Sit the meat on a bed of braised vegetables and pour a little of the cooking juices over.

Serve immediately.
Remarks
It you don't have much cooking liquid left at stage 12, you can add a little chicken stock or other meat juices. Or if the worst comes to the worst, just add a little water.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe590 RDI=230 %230 RDI=20 %470 RDI=70 %7,560 RDI=380 %31,660 RDI: 380 %
Per 100 g10 RDI=4 %4 RDI=0 %9 RDI=1 %150 RDI=7 %610 RDI: 7 %
Per person50 RDI=20 %20 RDI=2 %40 RDI=6 %630 RDI=30 %2,640 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 12 people : 43.35 €
  • Per person : 3.65 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pork meat
Pork meat

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Turnips
Turnips

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Butter
Butter

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Purple globe artichokes
Purple globe artichokes

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