Garlic and sage roast pork recipe with potato gratin and rocket salad


Garlic and sage roast pork recipe with potato gratin and rocket salad


Serves  4
Prep time 25 minutes
Cooking time 1 hour 10 minutes



750 g Murray Valley Pork shoulder mini roast*

1 kg pontiac potatoes, peeled and finely sliced

1 small brown onion, finely sliced

300 mL (11/4 cup) cream

2 tsp sea salt

1/2 tsp white pepper to taste

1/2 cup (40 g) finely grated parmesan

2 garlic cloves, finely chopped

1 1/2 tbsp chopped sage

2 tbsp olive oil

1 tsp sea salt

1/2 tsp cracked black pepper

Baby rocket, extra virgin olive oil and white wine vinegar to serve

* Also try using Murray Valley Pork topside, loin or scotch roasts (all boneless and rindless)



1. Preheat oven to 160ºC fan-forced/180ºC conventional. Combine potatoes, onion, cream, salt and pepper in a large bowl and toss to coat the potatoes with the cream. Evenly layer the potatoes and onions in a baking tray and top with parmesan cheese. Place on the top shelf of the oven and cook for 10 minutes while you prepare the pork.

2. Combine garlic, sage, oil, salt and pepper in a bowl. Rub herbed oil over flesh of pork, place on a lined baking tray and cook on low rack of oven for 45 minutes or until pork is cooked. Remove pork from oven and rest 15 minutes. While pork is resting, increase the temperature to 200ºC fan-forced/220ºC conventional to brown top of potato gratin.

3. Cut pork into thin slices and lay on serving plates, spoon over a little of the pan juices. Toss together the rocket, oil and vinegar and serve with a generous portion of potato gratin.

See more pork recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Cranberry and almond stuffed balsamic pork belly recipe with roasted tomatoes

Learn more about Murray Valley Pork 


Recipe and photo courtesy of Rivalea

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