Michelle and I were talking about food for a change and she mentioned that she had a really healthy sage plant growing in an old whisky barrel. I think sage and I immediately think pork, the two work so well together. This brought to mind a really quick, but impressive dish that I often make when I have people round for dinner. You can prepare this pork dish in advance and cook it when you need it, leaving you more time to spend with guests. It’s a go to recipe for me, particularly coming into the busy party season, but also a regular quick roast on a Sunday. I like to serve this with our mustard mash and some green vegetables.