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1
Using a paring knife, make 8 incisions all over the pork roast.
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2
Roll up the sage leaves and press each one into an incision.
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3
Rub the roast all over with olive oil and lightly sprinkle with salt.
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4
Let marinate at room temperature for up to 2 hours.
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5
In a small saucepan, simmer the lemon zest, juice and sugar over low heat, stirring, until reduced to 1/4 cup, about 20 minutes; strain the syrup.
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6
Heat 1 tablespoon of the olive oil in a medium saucepan.
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7
Add the pork bones, season with salt and pepper and brown over low heat for 10 minutes; discard the fat.
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8
Add 2 cups of the stock and simmer until reduced by half, about 30 minutes.
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9
Add the remaining 2 cups of stock and simmer until reduced to 1 cup, about 30 minutes.
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10
Add the sage sprigs and simmer until reduced to 1/2 cup, about 20 more minutes; strain.
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11
Preheat the oven to 300.
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12
Heat the remaining 1 tablespoon of oil in an ovenproof skillet.
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13
Add the pork, fat side down, and brown over moderate heat for about 10 minutes; discard the fat.
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14
Turn the pork fat side up and roast for 30 minutes; baste twice with the lemon syrup.
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15
Roast for about 15 minutes, basting with the pan juices, until an instant-read thermometer inserted in the center registers 145.
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16
Let the roast rest for 10 minutes.
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17
Reheat the sauce and season with salt and pepper.
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18
Carve the roast and serve with the pan sauce and Duet of Cauliflower.
