Slow-Cooked Pork with Sage, Mustard, and Tomatoes

Name: Slow-Cooked Pork with Sage, Mustard, and Tomatoes
Yield: Serves 3 to 4
Cuisine: France
Ingredients: 2 large fresh sage leaves, torn into small pieces, plus 1 teaspoon chopped; 1 tablespoon Dijon mustard; 1 medium tomato, sliced; ¼ teaspoon sugar; 2 tablespoons extra virgin olive oil; 1 teaspoon chopped fresh flat-leaf parsley; 1 (1½ pounds) boneless pork butt or shoulder; 1 (1½ pounds) boneless pork butt or shoulder; ¼ cup fresh lemon juice; 3 medium Yukon Gold potatoes; Salt and freshly ground black pepper; 3 teaspoons fresh thyme leaves; 2 garlic cloves, bruised and sliced, plus 1 teaspoon chopped; Salt and freshly ground black pepper

Preparation info

Serves
3 to 4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here is a Provençal recipe for an aromatic slow-roasted pork butt cooked in an open clay dish under a layer of charred caramelized tomatoes. The qualities of sweetness and meatiness contrast nicely with pungent mustard and the special combination of sage, thyme, and garlic that lends the sauce an aroma emblematic of the region.

Ingredients

1 (1½ pounds) boneless pork butt or shoulder
3 medium Yukon Gold potatoes

Europe
France
Main course
Gluten-free
Provence
Mediterranean

Method

About 3½ hours before serving, remove the pork from the refrigerator and let stand for 30 minutes. At the same time, peel the potatoes, cut them into quarters, and place in a medium bowl. Add 2 tablespoons of the lemon juice, 1