It's been a strange spring, very wet and cool.
My herb garden has reflected the weather: strange.
The thyme is still dormant (or dead) but the sage is thriving.
And that's why, in May I made braised pork – because it's cold.
It's flavored with sage – because the sage has never looked nor tasted so wonderful.
Add some white wine, olives, garlic. parsley and we have the flavors of the Mediterranean.
Even though it's too cold to walk on the beach.
Braised Pork with White Wine, Olives and Sage
Preparation and cooking time: 1 hour 45 minutes
- 1 pork loin roast, 24oz (750gr)
- 2 tbs persillade which is
- 1 tbs parsley
- 2 cloves garlic – chopped very finely, together
- 10 – 12 sage leaves substitute 2 tbs dried
- 10 – 12 olives, black or green, pitted or not
- 1 cup (8oz, 250ml) of white wine
- 1 tbs olive oil
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock
- In heavy pot or oven with tight-fitting lid, brown pork in olive oil.
- Mince garlic and parsley.
- After turning pork, spread persillade over the top of the pork.
- Add the sage leaves, olives and white wine, turn heat to low, cover and braise for 1 1/2 hours.
- Remove pork and keep warm. Either use a meat thermometer or slice into the middle to make certain it's done. Slightly pink is okay. (If it's not done, cut into thick slices and put back into the pan for 5 minutes.)
- Dissolve cornstarch in chicken stock.
- Stir cornstarch into pan juices to thicken.
- Cut pork into thick slices, spoon some of the thickened sauce over the top and serve, remaining sauce on the side.
Let's not forget the update:
The fence posts are in on one side of the front garden. We moved them in a bit so we could save the rosebushes…. And so we could put up the new fence before taking down the old one.
Bonnie (aka: Trouble) has been up to her usual tricks. The twine around the top seems to have stopped her going over, but it hasn't stopped her from ripping holes in the fence and squeezing out.
We have learned, that with a little effort, the girls can pull apart the chain link fence like a zipper.
We patch as best we can, knowing it's all temporary. That nice big square was formerly blocking the fireplace, below, in what will be the dining room.
The fireplace is a mess – and apparently didn't work very well. It's chimney doesn't go all the way to the top, so we plan on just making it look pretty.
And, finally, with almost a week of sporadic sunshine behind us, the lawn is mowed, the field is mowed, the herb garden moved, the weeds trimmed and the potager planted with the tomatoes and cool, spring crops.
Progress has been made.