Roast Pork with Sage and Potatoes

This is a lovely roast that I cooked a month or so ago and am just getting to show you now.  I figured now that temperatures are cooling down a bit the timing would be better.

I didn't want you to give up on this delicious recipe because it was too hot outside!  This is a real winner!

Red meat isn't something we eat a lot of in this house, and so when we do I make sure its really good, like this delicious Roast Pork with Sage and potatoes.

This was amazingly delicious to say the least.

The pork in this dish gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavor. 

That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork.

Oh boy are they some delicious . . .  nothing I love better than potatoes which have been roasted to perfection.

These potatoes get all sticky and golden, roasted in succulent meat juices with herbs and garlic.  Sooo so so good!

SOOOO, sooooo good.  Thinking back on just how good makes me want to lick the screen.  

I sure do love my potatoes!  I'm a potato nut for sure! These ended up being exceptional.  The meat ends up succulent and tender and so wonderfully flavoured  . . .

The fat on the edge . . .  beautiful golden and crisp  . . .  and if you use a bone in rib loin roast, you get the finger licking tasty spare-rib parts, also beautifully flavoured.  

Altogether with a few vegs on the side this was the perfect roast.

WHAT YOU NEED TO MAKE ROAST PORK WITH SAGE AND POTATOES

Simple ingredients. There is nothing too complicated about this. Start with the best pork and potatoes you can buy and the rest takes care of itself.

2 TBS  minced garlic

2 TBS minced fresh sage leaves or 2 tsp dried sage

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 pounds of potatoes, peeled and cut into 1 inch pieces

3 TBS olive oil

one 3 to 4 lb. bone in pork loin roast (or a 2 to 3 lb. boneless one) 

I like to use organic locally produced garlic when possible. I am not a huge fan of Chinese garlic because of the things they treat it with in order to export it with. You can tell Chinese garlic from the rest as, with the Chinese one, all of the roots will have been trimmed away. Local garlic usually still has these intact.

Use a nice waxy potato. The type of potato that you might use in a potato salad. One that holds it's shape. You don't want a potato that is good for mashing as it will disintegrate in the longer cook time.

Fresh herbs are nice if you have them, but dried work well also.

 

HOW TO MAKE ROAST PORK WITH SAGE AND POTATOES

Its simple really.

Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a roaster (with a lid) large enough to hold everything.

Mix together the garlic, sage, salt and black pepper. Put the potatoes into the roaster along with 1 tsp of the herb/garlic mixture and 2 TBS olive oil. Toss all together to coat the potatoes. Cover and put in the oven while you prepare the pork.

Take a sharp knife and cut slits down into the pork, large enough to get your finger into them. Reserving about 1 tsp of the garlic/herb mixture, push the remainder down into the slits.

Spread the reserved tsp of garlic herb mixture over the outside of the roast. Remove the roaster from the oven and nestle the pork roast down into the potatoes. Drizzle with the remaining TBS of oil. Cover and return to the oven.

Roast for 1/2 hour. Remove from the oven and reduce the oven temperature to 170*C/325*F/ gas mark 3. Stir the potatoes up from the bottom. A few may be stuck, but unstick them if you can. Baste the pork with some of the pan juices. Cover and return to the oven.

Roast for another 1 1/2 hours, basting and stirring the potatoes every fifteen minutes or so. The roast is done when the internal temperature is 62*C - 65*C/145*F-150*F. Uncover during the last half hour of roasting.

Remove the meat to a warm platter and tent lightly to rest. Stir the potatoes once more and turn the oven up to 220*C/425*F/ gas mark 7 to brown them off for about 10 minutes.

Carve the meat and serve with the potatoes, and you favorite side dishes. Don't forget the applesauce!

 

You can very easily make your own applesauce while the pork is roasting.  You only need a few apples. I like to use a mix of sweet and tart apples.  Peel and core them and cut them  into chunks.

Put them into a saucepan with a pinch of salt and sugar to taste. You can add a bit of water, but you don't really need much.  You should just barely see the water through the apples. Bring to the boil and then simmer over low heat until the apples are lovely and soft. Mash well, until smooth with a few chunks.

Taste and adjust the seasoning and sweetness as desired. Since this will be served with pork you can add a knob of butter and a teaspoon of horseradish if you wish.  Delicious!

This is a really nice dinner. The pork is lovely and tender and beautifully flavored.  The potatoes get all sticky and glazed. Together they are perfection.

All you need on the side is a few vegetables. On this day I chose a carrot and parsnip mash and some runner bean.  This was the perfect meal!

 

I don't eat pork very often but when I do I like to  make sure I do the best with it that I can. Some other pork recipes here in The English Kitchen are:

CLASSIC PORK LOIN ROAST WITH GRAVY -  A simple roasted pork loin, well flavored and cooked to succulent perfection.  There is nothing worse than dry pork. This is nice and moist. A beautiful gravy accompanies it, ready to serve with your favorite sides.

STUFFED PORK ROAST WITH BROWNED POTATOES -  This lovely roast is stuffed with prunes, rubbed with a flavor filled rub and roasted to perfection, along with some lovely paprika roasted potatoes.  The juices make for a very delicious gravy to spoon over top of the sliced meat and roasted potatoes.

Yield: 6

Author: Marie Rayner

Roast Pork with Sage and Potatoes

Prep time: 15 MinCook time: 2 H & 15 MTotal time: 2 H & 30 M

This is simple to make and makes a great Sunday roast. Pork and sage have a beautiful affinity for each other. You want a firm waxy potato for this, not one which will turn to mush in the long cooktime.

Ingredients

• 2 TBS minced garlic
• 2 TBS minced fresh sage leaves or 2 tsp dried sage
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 pounds of potatoes, peeled and cut into 1 inch pieces
• 3 TBS olive oil
• one 3 to 4 lb bone in pork loin roast (or a 2 to 3 lb boneless one)

Instructions

1. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a roaster (with a lid) large enough to hold everything.
2. Mix together the garlic, sage, salt and black pepper. Put the potatoes into the roaster along with 1 tsp of the herb/garlic mixture and 2 TBS olive oil. Toss all together to coat the potatoes. Cover and put in the oven while you prepare the pork.
3. Take a sharp knife and cut slits down into the pork, large enough to get your finger into them. Reserving about 1 tsp of the garlic/herb mixture, push the remainder down into the slits.
4. Spread the reserved tsp of garlic herb mixture over the outside of the roast. Remove the roaster from the oven and nestle the pork roast down into the potatoes. Drizzle with the remaining TBS of oil. Cover and return to the oven.
5. Roast for 1/2 hour. Remove from the oven and reduce the oven temperature to 170*C/325*F/ gas mark 3. Stir the potatoes up from the bottom. A few may be stuck, but unstick them if you can. Baste the pork with some of the pan juices. Cover and return to the oven.
6. Roast for another 1 1/2 hours, basting and stirring the potatoes every fifteen minutes or so. The roast is done when the internal temperature is 62*C - 65*C/145*F-150*F. Uncover during the last half hour of roasting.
7. Remove the meat to a warm platter and tent lightly to rest. Stir the potatoes once more and turn the oven up to 220*C/425*F/ gas mark 7 to brown them off for about 10 minutes.
8. Carve the meat and serve with the potatoes, and you favourite side dishes. Don't forget the applesauce!

Did you make this recipe?

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Tune in tomorrow to see what I did with the leftovers!   Bon Appetit! 

 

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