Boneless Blade Roast of Pork, Tabouleh, and Sage and Asparagus Gnocci

So we started with the asparagus gnocci from Zabar.  Boil the gnocci, drain and then add to pan of butter and jullienned sage. Once added, I put in some leftover creme fraiche and seasoned with a bit of salt and pepper - DELICIOUS.

We then roasted a blade of pork - part of the shoulder which is quite fatty and tender.  I chopped a couple tablespoons of sage and rosemary, chopped garlic, added salt, pepper, a bit of olive oil, and rubbed in on the pork.  Roasted it starting at 425 degrees (farenheit), turning it down to 325 degrees and adding chicken stock (by the half cup full) every 15-20 min until meat thermometer reads 140ish.  Then drained pork juices to a small saucepan, added a bit of white wine, a sprig of thyme, celery top and boiled a bit.  Added a bit of corn starch to the sauce to thicken and poured it over the pork blade that had been sliced in 1/4 inch thick slices.

I served this with the Mark Bittman bulgar wheat tabouleh.

All in all, very nice.  The reason the pork was so good was that I bought it at my local farmer's market - Flying Pigs Farm.  Super tasty.

Wine to go with this was: Clape Cornas 2002, the Occhipinti, and the SP68 Nero D'Avola and Frappato.  Simply Divine!  For a review of what we drank, please see: http://winedisorder.com/comment/56/2290/