This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
91 K 4.5/5 (34 reviews)
3 hours 60 min.
Easy
4 people
7 IngredientsLast modified on: May 22th 2025
400 g turnips
6 purples globe artichokes
700 g pork meat
1 handful 
30 g 
Times for this recipe
Preparation: 3 hours 35 min.
Cooking: 25 min.
All in all: 3 hours 60 min.
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.
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.
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.
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.
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.
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 % |
How much will it cost?
- For 4 people : 14.50 €
- Per person : 3.65 €
Change currency: 
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
Like these other recipes: Duo of slow-cooked pork, Roast in the bag pork with fondant vegetables., Cajun pulled pork, Pork roast with herbs, Sautéed pork with mushrooms in a cream sauce., ... See them all 7
Turnips
Like these other recipes: Sautéed Pork with Peanuts, Stock-pot fish , Turnip and sesame puree (tahina) soup, Creamy risotto with diced vegetables and flax seeds, Roast in the bag pork with fondant vegetables., ... See them all 35
Butter
Like these other recipes: Artichoke hearts forestier , Potatoes with bacon and herbs, Bonnevaux apple tart, Tenderloin steaks marinated in red wine with rosemary, Scallop and leek pancakes, ... See them all 472
Purple globe artichokes
Like these other recipes: Curried polenta, Poivrade artichoke Salad, Leek and artichoke tart à la piémontaise, Penne with purple artichokes, Mushroom and artichoke omelette, ... See them all 15
Other recipes you may also like
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.February 21th 2011282 K3.8 5 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.March 26th 2013289 K4.3 2 hours 40 min.
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.April 10th 2011184 K5 4 hours 7 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.November 3rd 2011252 K 14.7 1 hour 30 min.
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).January 20th 2013100 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.