Tuscan-style roast pork with rosemary, sage, and garlic from Fine Cooking Magazine, Oct/Nov 2009 (page 78)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised fingerling potatoes with fennel, olives, and thyme; Frisée and grape salad with verjus and blue cheese; Beet salad with oregano, pecans, and goat cheese; Sautéed broccoli raab with balsamic vinegar; Lentil salad with sherry vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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