Quick & Easy

Braised pork with fresh sage

For a delicious family meal, serve this juicy pork drizzled in sage gravy with roasted potatoes and truss tomatoes.
1H 40M



1.Preheat oven to 180°C/350°F.
2.Heat butter in large flameproof dish; cook pork until browned all over. Remove from dish.
3.Add carrot, onions, garlic, bay leaves and thyme to dish; cook, stirring, about 5 minutes or until browned lightly. Return pork to dish with 1 1/3 cups wine; season. Transfer to oven; cook about 1¼ hours or until cooked as desired. Remove pork; cover to keep warm.
4.Strain cooking liquid into small saucepan; discard vegetables. Add remaining 1/3 cup wine and stock to pan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in sage.
5.Serve pork with sage sauce, and roasted baby new potatoes and cherry truss tomatoes, if you like.

Ask your butcher to remove the rind and tie the pork well. Roast the salted rind on a rack in a hot oven until crisp. Serve with the pork.


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