Braised Pork with White Wine, Olives and Sage

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

Pork with Olives, Sage


  • 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.


6 thoughts on “Braised Pork with White Wine, Olives and Sage”

  1. Katie,
    My sage is also doing well, blossoming even! Those blossoms taste SO good in a salad.
    What else is going CRAZY is my wild-seeded parsley. It is everywhere, and now about 3 feet tall. So this afternoon I got out my Vitamix, picked a grocery bag full of the parsley, some of my precious hardstem garlic from last year’s harvest, some walnuts from the freezer and some grated Parmesan. Firing up the machine I added the ingredients and some EVOO. It isn’t just parsely-walnut pesto, it’s parsley butter! So good.

  2. Interestingly, my sage here in California is having a banner year, too. Sage must like having the moon closer and late rains.

  3. I think I would prefer thriving sage to thriving thyme… but more than anything I would prefer your garden to the three pots on my Hollywood balcony.

  4. Brassfrog, I never thought about eating the blossoms – I don’t eat enough flowers… My parsley got in the way of the fence.
    Zoomie, I also think I water it too much but it seems to love all the rain we got this spring.
    manningroad, it hasn’t been warm enough over night to plant the basil yet – have to be happy with sage. Lucky you!
    TV Food, I love lemon thyme and serpolet thyme – both have larger, softer leaves than the common thyme – pots are better than nothing!
    RecipeNewZ, thanks!

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