Porc à la Sauge et aux Câpres

Pork with Sage, Capers, and White Vermouth

Preparation info

  • Difficulty


  • For



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.


  • 3 pounds pork loin or shoulder
  • 2 teaspoons salt
  • freshly ground black pepper
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 4 teaspoons sage
  • 2 bay leaves
  • cup finely chopped Italian parsley or fennel leaves
  • 2 teaspoons thyme
  • ½ cup dry white wine
  • ½ cup dry white vermouth
  • ½ cup capers
  • sprigs of parsley or fennel leaves


Trim the fat and bones from the pork and cut it into 2-inch pieces 1-inch thick. (You may use the bones to add flavor.) Sprinkle the pork with salt and pepper.

Heat the olive oil in a Doufeu or a heavy-bottomed pan. Sauté the pork on all sides for 5 minutes. Lower the flame and add the onions, sage, bay leaves, parsley, thyme, and more salt. Add wine. Cover and cook very slowly for 1½ hours, checking to be sure the pork is not dry (add a little water if necessary). Remove the meat and set aside in a warm, covered dish. Add the vermouth to the pan juices while scraping the bottom of the pan. Add the capers, put the pork back in, and reheat for 5 minutes. Remove the bay leaves and serve on a warm platter garnished with parsley or fennel leaves.