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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.

84 K 4.5/5 (34 reviews)

3 hours 60 min. difficulté

Easy

14.45 €

4 people

7 Ingredients

Last modified on: December 30^th 2019

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For 4 people, you will need:

1 400 g turnip
2 6 purples globe artichokes
3 700 g pork meat
4 1 handful sage
5 30 g butter
6 salt
7 pepper
Total weight: 1,730 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

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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.

Prepare the vegetables to accompany the roast

Peel then rinse 400 g turnips.

If necessary, cut the turnips into medium-sized chunks.

Set aside.

Stage 2 - 10 min.

Prepare 6 purples globe artichokes and cut in half lengthways.

Stage 3 - 2 min.

Bring a large pan of salted water to the boil, then blanch the turnips for 1 or 2 minutes.

Stage 4 - 2 min.

Remove the turnips from the pan, drain, then cool under the cold tap.

Stage 5 - 3 min.

Using the same pan of boiling water, blanch the artichokes for 2 or 3 minutes.

Stage 6 - 2 min.

Drain them.

Your vegetables are ready - these can be prepared in advance, even a few days ahead.

Stage 7 - 1 min.

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.

Put the pork into a cooking bag with 1 handful sage and seal.

Stage 9 - 3 hours

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

...and have produced delicious meat juices which are far too good to throw away.

Stage 11 - 3 min.

Braise the vegetables

Melt 30 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.

Add the meat juices and turn the heat down to its lowest.

Leave uncovered to braise gently for 10 minutes.

Stage 13 - 2 min.

Meanwhile, slice the meat thickly with a serrrated knife.

Stage 14 - 5 min.

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.

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 recipe	200 RDI=80 %	80 RDI=7 %	160 RDI=20 %	2,520 RDI=130 %	10,550 RDI: 130 %
Per 100 g	10 RDI=4 %	4 RDI=0 %	9 RDI=1 %	150 RDI=7 %	610 RDI: 7 %
Per person	50 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 4 people : 14.50 €
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.

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