1,559 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Roast pork with sage, cooked in a bag.

Name: Roast pork with sage, cooked in a bag.
Prep time: 3 h 33 min
Cook time: 23 min
Total time: 3 h 56 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g turnips; 6 purples globe artichokes; 700 g pork meat; 1 handful sage; 30 g butter; salt; pepper

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.

105 K 4.5/5 (34 reviews)

3 hours 60 min. difficulté

Easy

14.45 €

4 people

7 Ingredients

Last modified on: May 22^th 2025

For 4 people, you will need:

1 400 g turnips
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

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. : Stage 1

Garnishing vegetables

Prepare 400 g turnips, cut into medium-sized pieces and set aside.

Stage 2 - ⌛ 10 min.

Roast pork with sage, cooked in a bag. : Stage 2

Prepare 6 purples globe artichokes and cut in half lengthways.

Stage 3 - ⌛ 2 min.

Roast pork with sage, cooked in a bag. : Stage 3

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. : Stage 4

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. : Stage 5

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. : Stage 6

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. : Stage 7

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. : Stage 8

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

Stage 9 - ⌛ 3 hours

Roast pork with sage, cooked in a bag. : Stage 9

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.

Roast pork with sage, cooked in a bag. : Stage 11

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.

Roast pork with sage, cooked in a bag. : Stage 12

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. : Stage 13

Meanwhile, slice the meat thickly with a serrrated knife.

Stage 14 - ⌛ 5 min.

Roast pork with sage, cooked in a bag. : Stage 14

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. : Stage 15

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 %

Possible allergens in this recipe: milk

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)

Other recipes you may also like

Cheese Soufflé

A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a well-buttered and floured oven.

June 13^th 2024147 K 14.4 1 hour 35 min.

This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a...

September 11^th 201885 K4.7 2 hours 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.