Roast Pork With Sage Leaves and Vinegar

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Using a heavy dutch oven or enameled casserole just large enough for the pork, brown the meat in the oil on all sides.

3. 3

   Remove it from the casserole and season it with salt and pepper.

4. 4

   Add the vinegar, scraping up the cooking juices, and the sage, reserving a few leaves to go on top of the pork.

5. 5

   Return the pork to the casserole and sprinkle the remaining leaves on top of it.

6. 6

   Cover and bake, basting from time to time, for about two and a half hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria.

7. 7

   Do not overcook the pork or it will be dry and tough.

8. 8

   Let the pork cool in its cooking juices.

9. 9

   Put the meat on a platter and pour the juices into a small container and put it in a freezer.

10. 10

    When the fat on top has congealed, lift it off.

11. 11

    The juices can now be heated up as a gravy or swirled into the plum sauce below.

12. 12

    To serve the pork, slice it thin and arrange it on a serving platter.

13. 13

    Decorate it with sprigs of sage and slices of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.