Roast pork with sage, cooked in a bag.

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
3 hours 35 min.	25 min.	3 hours 60 min.

Step by step recipe

• 1:

  Garnishing vegetables

  Prepare 400 g turnips, cut into medium-sized pieces and set aside.
• 2: Prepare 6 purples globe artichokes and cut in half lengthways.
• 3: Bring a large pan of salted water to the boil, then blanch the turnips for 1 or 2 minutes.
• 4: Remove the turnips from the pan, drain, then cool under the cold tap.
• 5: Using the same pan of boiling water, blanch the artichokes for 2 or 3 minutes.
• 6: Drain them.
  Your vegetables are ready - these can be prepared in advance, even a few days ahead.
• 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.
• 8: Put the pork into a cooking bag with 1 handful sage and seal.
• 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...
• 10: ...and have produced delicious meat juices which are far too good to throw away.
• 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.
• 12: Add the meat juices and turn the heat down to its lowest.
  Leave uncovered to braise gently for 10 minutes.
• 13: Meanwhile, slice the meat thickly with a serrrated knife.
• 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.
• 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.

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