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SUCKLING PIG WITH SAGE

Jug the chicory hearts for 20 minutes in very little hot salted water with 1 3/4 ounces of butter and 1 tablespoon of sugar. Drain. Stick 1 sage leaf cut in pieces into each loin. Fry the meat in a large casserole with 3 1/2 tablespoons of oil, turning several times. When brown, add the carrots, onions and garlic, close well and bake for 20 minutes in a hot oven (400F). Moisten with a little water, if necessary, during the baking. Remove the loins from their cooking juice, keep warm. Roll each well drained chicory in a slice of bacon, tie up with a thread, put onto the vegetables in the casserole, add the water, cover and bake for 15 minutes in the oven. Clean the mushrooms, wash, cut into large dice. Cook in a frying pan with the remaining oil and 1/3 ounce of butter, salt, pepper. Cut the loins into small cutlets. Arrange on the serving dish with the chicory hearts and the mushrooms in a nice presentation. Deglaze the casserole with a little hot water, thicken with the remaining butter, sieve this sauce. Serve in a gravy boat.
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3 suckling pig loins
18 medium-sized chicory hearts
2 carrots, diced
2 onions, chopped
3 cloves garlic
7 tbsp oil
3 fresh sage leaves
18 slices smoked bacon
14 tbsp water
2 lbs button mushrooms
3 1/2 oz butter
fine granulated sugar
salt, pepper
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30
mn
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55
mn
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Restaurant
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Meat
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Gilles MERY et Francis VANDENHENDE
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Puligny-Montrachet
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