Roast pork with sage, cooked in a bag.


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.
35K 30 4.4
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:PorkRoastCooking in bagSagePurple artichokeTurnipSlow cooking
For 4 people, you will need:
  • 0 turnip 400 g turnip
  • 1 purple artichoke 6 purple artichokes
  • 2 pork meat 700 g pork meat
  • 3 sage 1 handful sage
  • 4 butter 30 g butter
  • 5 salt salt
  • 6 pepper pepper
  • Total weight: 1,730 grams

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
3 hours 33 min.23 min.3 hours 56 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Roast pork with sage, cooked in a bag. : Photo of step #1

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.
Roast pork with sage, cooked in a bag. : Photo of step #2
Prepare 6 purple artichokes and cut in half lengthways.

Stage 3 - 2 min.
Roast pork with sage, cooked in a bag. : Photo of step #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. : Photo of step #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. : Photo of step #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. : Photo of step #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. : Photo of step #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. : Photo of step #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. : Photo of step #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
Roast pork with sage, cooked in a bag. : Photo of step #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. : Photo of step #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. : Photo of step #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. : Photo of step #13
Meanwhile, slice the meat thickly with a serrrated knife.

Stage 14 - 5 min.
Roast pork with sage, cooked in a bag. : Photo of step #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. : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,521 Kcal or 10,555 Kj198 gr76 gr158 gr
126 %76 %7 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
146 Kcal or 611 Kj11 gr4 gr9 gr
7 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
630 Kcal or 2,638 Kj50 gr19 gr40 gr
32 %19 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 14.45 €
  • Per person : 3.61 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Courgettes (zuchinis)
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
468K 13.7 1 hour 20 min. October 13th 2010
Nougat
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
91K 15 1 hour 41 min. June 19th 2013
Apple crisps
Apple crisps
This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
26K4.5 2 hours 8 min. April 19th 2017
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
300K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-17)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page