Name: Braised pork with fresh sage
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 90 gram (3 ounces) butter; 1.5 kilogram (3-pound) rack of pork (6 cutlets), rind removed; 2 medium carrots (240g), sliced thickly; 6 baby onions (150g), peeled; 4 clove garlic, peeled; 2 dried bay leaves; 6 sprigs fresh thyme; 1 2/3 cup (330ml) dry white wine; 1/3 cup (80ml) chicken stock; 1 tablespoon fresh small sage leaves

Braised pork with fresh sage

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

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Serves 6

Cook

1H 40M

Ingredients

90 gram (3 ounces) butter

1.5 kilogram (3-pound) rack of pork (6 cutlets), rind removed

2 medium carrots (240g), sliced thickly

6 baby onions (150g), peeled

4 clove garlic, peeled

2 dried bay leaves

6 sprigs fresh thyme

1 2/3 cup (330ml) dry white wine

1/3 cup (80ml) chicken stock

1 tablespoon fresh small sage leaves

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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