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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.

47K 32 4.5

Last modified on: December 30^th 2019

Keywords for this recipe:Pork Roast Cooking in bag Sage Purple artichoke Turnip Slow cooking

For 4 people, you will need:

1 400 g turnip
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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
3 hours 33 min.	23 min.	3 hours 56 min.

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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 purples globe 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 value	Proteins	Carbohydrates	Fats
2,521 Kcal or 10,555 Kj	198 gr	76 gr	158 gr
126 %	76 %	7 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
146 Kcal or 611 Kj	11 gr	4 gr	9 gr
7 %	4 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
630 Kcal or 2,638 Kj	50 gr	19 gr	40 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)

	Pork meat: You can check-out other recipes which use it, like for example: Sautéed pork with mushrooms in a cream sauce., Duo of slow-cooked pork, Pork roast with herbs, Cajun pulled pork, Roast in the bag pork with fondant vegetables., ... All
	Turnip: You can check-out other recipes which use it, like for example: Pork medallions with "full" turnips, Loin of pork with herbs and julienne vegetables , Fish fillet in express cooking envelope, Hotpot my grandmother's way , Fish petals, vegetables julienne, and beurre blanc, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Confit Victoria pineapple with honey and spices, Shortcrust pastry (pâte brisée), Harvest Gratin, Chocolate mug cake, Pesto crackers, ... All
	Purple globe artichokes: You can check-out other recipes which use it, like for example: Harvest Gratin, Mushroom and artichoke omelette, Purple artichokes braised in white wine, Warm salad of potatoes and purple artichokes, Curried polenta, ... All

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