Main Courses Recipes - Roast Pork with Sage Recipe

Ingredients

• 50ml/2fl oz olive oil

• 25g/1oz butter

• 1 onion (finely chopped)

• 100g/4oz fresh white breadcrumbs

• 2 teaspoons chopped fresh sage

• 1 tablespoon chopped fresh parsley

• 2 teaspoons grated lemon zest

• 2 1/2 tablespoons salted capers, rinsed

• 1 egg (beaten)

• 2 large pork fillets

• 8 large thin slices of streaky bacon

• 2 teaspoons plain flour

• 100ml/3 1/2fl oz dry vermouth

• 300ml/1/2pt chicken stock

• 8 whole sage leaves

Serves 4

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Method:

1. Preheat the oven to 170°C/325°F/Gas mark 3.

2. Heat 1 tablespoon oil and the butter in a frying pan, add the onion and cook for 5 minutes, or until lightly golden.

3. For the stuffing, place the breadcrumbs, sage, parsley, lemon zest, 1/2 tablespoon capers and the cooked onion in a bowl. Add the egg and season well.

4. Split each pork fillet in half lengthways and open out. Spread the stuffing down the length of one and cover with the other fillet.

5. Stretch the bacon with the back of a knife and wrap each piece, slightly overlapping, around the pork to form a neat parcel. Tie with string at intervals. Place the pork in a baking dish and drizzle with 1 tablespoon oil. Bake for 1 hour.

6. To test if the meat is cooked, insert a skewer in the thickest part. The juices should run clear. Remove the meat from the dish, cover with aluminum foil and leave to rest. Place the baking dish on the stove, add the flour and stir in well.

7. Add the vermouth and allow to bubble for 1 minute. Add the stock and stir while cooking to remove all the lumps. Simmer for 5 minutes. Add the remaining capers to the sauce.

8. In a small saucepan, heat the remaining oil and when very hot, fry the whole sage leaves until crisp. Drain on kitchen paper.

9. Slice the pork into 1cm/1/2in slices. Spoon a little sauce over the pork and serve each portion with fried sage leaves on top.