Porc à la Sauge et aux Câpres

Name: Porc à la Sauge et aux Câpres
Yield: For 6 People
Cuisine: France
Ingredients: ⅓ cup finely chopped Italian parsley or fennel leaves; ⅓ cup finely chopped Italian parsley or fennel leaves; ½ cup dry white wine; 2 teaspoons thyme; ½ cup capers; ½ cup dry white vermouth; sprigs of parsley or fennel leaves; sprigs of parsley or fennel leaves; 2 teaspoons salt; freshly ground black pepper; 3 pounds pork loin or shoulder; 3 pounds pork loin or shoulder; 4 teaspoons sage; 2 bay leaves; 4 tablespoons olive oil; 2 onions, chopped

Pork with Sage, Capers, and White Vermouth

Preparation info

For
6
People

Difficulty
Medium

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Sage is a wonderful accompaniment for pork; it is not only savory, but is thought to help the digestion.

This dish is delicious served with Gnocchis, Céleri Paysanne, Pâtes aux Oeufs, or Fenouil Braisé and a rosé or dry white wine. Try to use fresh or recently dried sage leaves.

Ingredients

Europe
France
Dinner
Gluten-free
Mediterranean

Ingredients

Method