Sage-Roasted Pork With Fava Beans And Peas

• 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

1. 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.
2. 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 400u0b0F for 1 1/2 hours, or until done, turning the roast every 30 mins.
3. 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.

pork roast, oil, milk, vegetable stock, sage, thyme, nutmeg, garlic, beans, butter, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/17911 (may not work)