1. Heat the oil in a large
saucepan
and fry the garlic, rosemary and sage over medium heat for 1 minute.
2. Carefully
put the meat on top of the herbs in the saucepan and fry for about 5 minutes on
each side. Remove the meat and set aside until needed.
3. Add 250ml
(1c) of the wine to the saucepan, scraping the bottom to deglaze it. Reduce the
heat and simmer for 1-2 minutes.
4. Return
the meat to the saucepan and season with salt and pepper. Partially cover with
a lid and cook for 15-20 minutes, turning the meat once and ensuring there’s enough
liquid in the pan. Add a little boiling water at a time if necessary – 250-375ml
(1-1½c). Once the meat is tender, remove and set aside in foil to keep warm.
5. Increase the heat, add the
remaining wine and the stock, scraping the bottom of the saucepan again. Simmer
until the liquid has reduced by half.
6. Add the yoghurt. Leave the
saucepan on the stove but switch off the heat. Season with salt and pepper if
needed.
7. To serve: Slice the pork, pour
the sauce over and serve with roast potato wedges