Step by step recipe:

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.
2. 10 min.
   Prepare 6 purples artichokes and cut in half lengthways.
3. 2 min.
   Bring a large pan of salted water to the boil, then blanch the turnips for 1 or 2 minutes.
4. 2 min.
   Remove the turnips from the pan, drain, then cool under the cold tap.
5. 3 min.
   Using the same pan of boiling water, blanch the artichokes for 2 or 3 minutes.
6. 2 min.
   Drain them.
   
   Your vegetables are ready - these can be prepared in advance, even a few days ahead.
7. 1 min.
   Preheat the oven to 300°F (150°C).
   
   Salt and pepper the joint of pork - this is a nice piece of tenderloin.
8. 3 min.
   Put the pork into a cooking bag with 1 handful sage and seal.
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...
10. 
    ...and have produced delicious meat juices which are far too good to throw away.
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.
12. 10 min.
    Add the meat juices and turn the heat down to its lowest.
    
    Leave uncovered to braise gently for 10 minutes.
13. 2 min.
    Meanwhile, slice the meat thickly with a serrrated knife.
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.
15. 3 min.
    Sit the meat on a bed of braised vegetables and pour a little of the cooking juices over.
    
    Serve immediately.