Sage-Roasted Pork With Fava Beans And Peas - cooking recipe

Ingredients

2 1/4 lb pork roast
2 tbsp oil
2 cups milk
2 cups vegetable stock
2 stems sage, leaves cut into strips
4 stems thyme, coarsely chopped
1 pinch grated nutmeg
2 cloves garlic, peeled and finely chopped
1 3/4 cups frozen fava beans
1 1/2 tbsp butter
1 cup frozen peas

Preparation

Cut the skin from the pork roast to leave a thin layer of fat, then score the fat lightly with a sharp knife, season. Heat the oil in a Dutch oven and sear the meat, turning, until it is browned all over. Add the milk and the stock and simmer for 2 mins.
Stir half the sage and three-quarters of the thyme into the liquid and season, adding the pinch of nutmeg and the garlic. Cover and cook the meat in a preheated oven at 400\u00b0F for 1 1/2 hours, or until done, turning the roast every 30 mins.
If you are using fava beans that still have the skin on, blanch them in a pan of boiling water for 2 mins, drain and remove the skins. Meanwhile, heat the butter in a skillet, add the peas and saute for 2 mins. Add 2 tablespoons of water and the fava beans, season, cover, and simmer on a low heat for 2-3 mins. To serve, garnish the pork roast with the remaining herbs and the peas and beans on the side.