SAGE ROASTED PORK

WITH POTATOES AND CELERIAC

2 pound boneless pork loin roast

4 cloves of garlic minced

3 tablespoons finely chopped fresh sage

1/4 cup olive oil

salt and pepper

1 pound celeriac, peeled and cubed

1 pound yukon gold potatoes, peeled and cubed

4 tablespoons butter

1/4 cup heavy cream

salt

With a sharp knife, make shallow slits on the surface of the roast.

In a small bowl, stir together the olive oil, garlic, salt, and black pepper. Rub herb mixture into the slits in the pork roast and over the entire surface of the loin. Let the loin stand at room temperature for at least 1 hour and up to 3 hours.

Preheat the oven to 400 degrees.

Place the roast in a pan and cook for 15 minutes. Reduce the heat to 350 degrees and continue cooking for 30 minutes more, or until the internal temperature reaches 145 degrees. Allow the roast to rest for 10 minutes before slicing. Spoon the pan juices over the slices to serve.

While the pork roasts, place the celeriac and potatoes in separate pans covered by 1 inch with water. Bring them to a boil, and simmer each until just tender. Drain them well. Combine them in in a bowl and mash together with the butter and cream. Season with salt and serve along side the pork.

Burk

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