750g pork shoulder bolar
1 kg Pontiac potatoes, peeled and finely sliced
1 small brown onion, finely sliced
300ml (1¼ cups) cream
½ cup (40g) finely grated parmesan
2 tsp sea salt
½ tsp white pepper to taste
2 garlic cloves, finely chopped
1½ tbsp chopped sage
2 tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
Baby rocket, extra virgin olive oil and white wine vinegar to serve
- See more at: http://www.murrayvalleypork.com.au/Porkrecipes/SundayPork/Garlicsageroastpork.aspx#sthash.2ElY11jx.dpuf
Preheat the oven to 160C fan-forced/180C conventional. Combine the potatoes, onion, cream, salt and pepper in a large bowl and toss to coat the potato with the cream. Evenly layer the potatoes and onion in a baking tray and top with parmesan cheese. Place on the top shelf of the oven and cook for 10 mins while you prepare the pork.
Combine the garlic, sage, oil, salt and pepper in a bowl. Rub the herbed oil over the flesh of the pork, place on a lined baking tray and cook on a low rack of the same oven for 45 mins or until the pork is cooked. Remove the pork from the oven and rest 15 mins. While pork is resting, increase the temperature to 200C fan-forced/220C conventional to brown the top of the potato gratin.
Cut the 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 gratin.