Recipes Lemon-Glazed Roast Pork with Sage Be the first to rate & review! Bespectacled and moustachioed Prosper Montagné was one of the most influential chefs of the twentieth century. His suckling pig recipe gave Laurent Gras the idea for this pork roast. Plus: More Pork Recipes and Tips By Laurent Gras Laurent Gras Why Because his cosmopolitan riffs on French cuisine display a restless imagination and masterful skill. Born Antibes, France, 1965. Education École Hôtelière, Nice, France. Experience Peacock Alley, New York City; Restaurant Alain Ducasse and Guy Savoy, Paris. How he describes his food "It's grounded in French technique but with more powerful, exciting flavors." Guilty pleasure The pastrami sandwich at Katz's Delicatessen in New York City, especially on Sundays in winter." Where he would eat on a $1,000 budget El Bulli in Rosas, Spain. "A lot of chefs seem to be copying Ferran Adrià. I want to go there and see what's going on." Where he would eat on a $10 budget New York Noodle Town in Manhattan's Chinatown. About his recipe For his lamb marinated in jasmine tea with sweet pea sauce, Gras suggests using a young lamb. "It should havea soft flavor." Gras buys his jasmine tea from Ten Ren in San Francisco (www.tenren.com lists store locations throughout the United States). "I use the $60-per-pound tea for the recipe, but for drinking, I'll usually go ahead and spend $100 per pound." Won Best New Chef at: Fifth Floor, San Francisco Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients One 2-pound pork loin, boned and bones reserved 8 sage leaves, plus 2 large sprigs 2 tablespoons pure olive oil, plus more for rubbing Fine sea salt or kosher salt 4 lemons, zest removed in long, wide strips, plus 1 cup fresh lemon juice 3 tablespoons sugar Freshly ground pepper 4 cups chicken stock or canned low-sodium broth Cooked cauliflower Directions Using a paring knife, make 8 incisions all over the pork roast. Roll up the sage leaves and press each one into an incision. Rub the roast all over with olive oil and lightly sprinkle with salt. Let marinate at room temperature for up to 2 hours. In a small saucepan, simmer the lemon zest, juice and sugar over low heat, stirring, until reduced to 1/4 cup, about 20 minutes; strain the syrup. Heat 1 tablespoon of the olive oil in a medium saucepan. Add the pork bones, season with salt and pepper and brown over low heat for 10 minutes; discard the fat. Add 2 cups of the stock and simmer until reduced by half, about 30 minutes. Add the remaining 2 cups of stock and simmer until reduced to 1 cup, about 30 minutes. Add the sage sprigs and simmer until reduced to 1/2 cup, about 20 more minutes; strain. Preheat the oven to 300°. Heat the remaining 1 tablespoon of oil in an ovenproof skillet. Add the pork, fat side down, and brown over moderate heat for about 10 minutes; discard the fat. Turn the pork fat side up and roast for 30 minutes; baste twice with the lemon syrup. Roast for about 15 minutes, basting with the pan juices, until an instant-read thermometer inserted in the center registers 145°. Let the roast rest for 10 minutes. Reheat the sauce and season with salt and pepper. Carve the roast and serve with the pan sauce and cauliflower. Make Ahead The recipe can be made through Step 3 and refrigerated for 1 day. Rate it Print