Thursday, July 07, 2005

Sage pork roast

I came accross this excellent recipe while looking for innovative ways to use up sage leaves (our sage plant is growing amazingly fast!). The sage and Dijon mustard give a delicious taste to the meat, which is as tasty fresh out of the oven than cold in a sandwich. I'm salivating writing this post!

Here is what you need for 4 people (+ leftovers for cold sandwiches):
  • 2 pound pork roast (boneless shoulder blade roast)
  • To stuff the pork roast:
    • 12 fresh sage leaves
    • salt and Cayenne pepper
  • To spread on the outside:
    • 2 tablespoons Dijon mustard
    • salt and Cayenne pepper
  • To pour in the roast pan:
    • 2 tablespoons olive oil
    • 2 tablespoons water
  • To make a sauce once it's cooked:
    • 1 tablespoon honey
    • juice of 1 lemon
Now follow these easy steps:

  1. Preheat the oven at 380F.
  2. Stuff the roast: if the roast is tied, remove the string or elastic net. Place 8 sage leaves inside the roast (you might need to cut the meat "horizontally"). Add salt and pepper inside the roast, then tie it up with kitchen twine (or string).
  3. Pour the olive oil and water in an oven-safe pan.
  4. Spread Dijon mustard on all sides of the roast and place it in the pan. Sprinkle salt and Cayenne pepper all over the roast.
  5. Place the 4 remaining sage leaves in the oil around the roast.
  6. Bake for at least 45 minutes at 380F.
  7. While you are slicing the roast on a cutting board, pour the lemon juice and honey in the roast pan. Mix with the pork juice. Put the pan back in the oven while you finish slicing the meat. Pour this sauce on the meat before serving.

This pork roast is perfect with sautéed zucchinis (cubed, sautéed in olive oil on medium heat for 15 to 20 minutes).


Hazel said...

I made your sage pork roast last night for dinner, - it was really excellent! It reminded me of the delicious simply prepared food of France!

Thank you so much for reminding me how easily a delicious meal can be prepared! I look forward to trying more of your recipes.

Anonymous said...

I enjoyed this recipe and have shared it as well as links to your excellent blog from mine:
I do hope that is ok.

Dianne said...

Nice flavor but would use more sage next time. It was not quite enough in the large roast. Loved being able to find something to use it in/on.