Pork Roast With Tomato Sage Sauce

"An adaptation of a few favorite recipes."
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Ready In:
1hr 15mins




  • To prepare roast: Mix together butter, garlic, sage and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
  • Preheat oven to 350 degrees F.
  • Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
  • Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
  • (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
  • Remove from oven, cover with aluminum foil and let rest for about 15 minutes.
  • After placing the roast in the oven, begin the tomato sauce by heating the olive oil and garlic together until golden and fragrant.
  • Add the tomatoes, salt and 1/4 cup finely chopped sage.
  • Stir well to combine, bring to a boil then reduce to simmer. Simmer no less than 30 minutes, the longer the better.
  • Just before serving add the remaining chopped sage and the butter.
  • After the roast has rested, slice and serve with the sauce drizzled over it.

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I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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