Pot-roast loin of pork with celeriac, shallots & pancetta

Pot-roast loin of pork with celeriac, shallots & pancetta

A chunky, comforting casserole that makes a wonderful Sunday lunch

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 1 hr 45 mins

Plus 6-24 hours marinating

Method

  1. Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.
  2. Put 5 tablespoons of the olive oil, the juice of the lemon, tbsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won't react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.
  3. When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.
  4. Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.
  5. Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.
  6. Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.
  7. Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.
Try

Make it leaner

Get your butcher to remove the skin and some of the fat (leaving about 5mm/¼in), as well as the chine bone - also called the back bone or vertebra - from the pork loin.

Getting ahead

Obviously you need to allow time for the pork to marinate. You can also peel the shallots in advance but don't pre-prepare the celeriac as it will discolour.

Per serving

836 kcalories, protein 62g, carbohydrate 3g, fat 58 g, saturated fat 23g, fibre 2g, salt 1.06 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo chocohol

    23 November 2007

    chocohol rated and commented on this recipe

    5 stars

    very nice, good on a cold winters evening.

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  • Binder photo psyren

    28 January 2008

    psyren commented on this recipe

    This was beautiful and quite easy to make! Nice variant of the Sunday roast.

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  • Binder photo miss.moss

    28 April 2008

    miss.moss rated and commented on this recipe

    5 stars

    Loved the dish, especially the celeriac -- I had no idea that it would roast so nicely! [Now I often add at least a few cubes to my veggies when I make roast pork or chicken.] Yum!

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  • Binder photo honeybee

    10 June 2008

    honeybee rated and commented on this recipe

    5 stars

    Cooked beautifully - couldn't get celeriac as I think it's out of season so replaced with celery and parsnips. The pork was so tender with enough garlic to give it a real kick. Recipe doesn't give a weight for the pork. I used a piece about 1 1/2 -2kg

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  • Binder photo sophieew

    27 October 2008

    sophieew rated and commented on this recipe

    4 stars

    A delicious alternative to the Sunday Roast, and so much less hassle. Cooked this over the weekend for entertaining friends at Sunday lunch. All was ready by first thing in the morning - no last minute rudhes, and second helpings for everyone. Highly reccomended.

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  • Binder photo Wayne

    23 March 2009

    Wayne commented on this recipe

    Can this be made in a slow cooker and if so for how long and on what temperature setting?

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  • Binder photo Cat

    04 April 2009

    Cat rated and commented on this recipe

    3 stars

    This was my first attempt at cooking a large joint of meat and it suffered from my lack of experience. I couldn't get pork loin so I bought a leg joint instead and, despite being a lighter piece of meat than the one in the recipe, it was still raw in the middle when the cooking time was finished. It was very tasty when I finally got it cooked (the celeriac was particularly good), but perhaps not tasty enough for the hassle it caused.

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  • Binder photo Chris's Cafe

    16 July 2010

    Chris's Cafe commented on this recipe

    I wondered what the answer was to the question about cooking this recipe in a slow cooker? Has anyone tried doing it this way, and how long would it need cooking for?

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  • Binder photo Beryl

    24 January 2011

    Beryl commented on this recipe

    I cooked this in a clay pot. The meat was tender and juicy, and very tasty. What was left over was equally delicious served cold. Re the slow cooker queries above, I have a very similar recipe which shows a 1kg piece of pork loin being cooked for six hours. Will try this way next.

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  • Binder photo Beryl

    24 January 2011

    Beryl rated and commented on this recipe

    5 stars

    Sorry, forgot the rating !!

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  • Binder photo briana

    12 February 2011

    briana commented on this recipe

    What, if anything, should I serve with it? Green veg?

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  • Binder photo banana

    26 February 2011

    banana rated and commented on this recipe

    4 stars

    Great dish, I will definitely cook this again soon. I have had celeriac in mash and a gratin but I was suprised how well it worked

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  • Binder photo Tony

    23 July 2011

    Tony commented on this recipe

    Firstly I haven't cooked this recipe - yet! However for those who were asking about slow cookers I have a little book called Everyday Slow Cooking, published by Hinkler Books and in it there is a conversion chart for oven or stove top recipes in terms of cooking times. It reads as follows, the first figure conventional the second Slo/Ck on "low" and the third Slo/Ck on "high" 15 - 30 mins 4-6 hrs 11/2 - 21/2 hrs 35 - 40 mins 6-8hrs 3 - 4 hrs 50mins - 3hrs 8 - 12hrs 4 - 6 hrs It goes on to say this is for Casseroles and that "Roasts" a minimum of 7 hrs would be needed Hope this helps

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  • Binder photo YorkshireJen

    05 October 2011

    YorkshireJen rated and commented on this recipe

    5 stars

    This is a great dish, I return to it time and time again as it's always well behaved. I have also done it with success in a slow cooker by searing first then putting on a bed of fried-off veg and it was done to a turn in 6 hours... But then I do suspect my crock pot is a little bit fierce...

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  • Binder photo maitre

    30 October 2011

    maitre rated and commented on this recipe

    5 stars

    Followed recipe exactly and it was a great success. Lovely alternative to traditional roast, particularly liked the flavour imparted by the celeriac. Will repeat again next weekend for other half of my family!

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  • Binder photo Terry Frankham

    04 December 2011

    Terry Frankham commented on this recipe

    Is it 1 teaspoon fennel seeds as in the ingredients, or 1 tablespoon fennel seeds as in the instructions? I can't rate the recipe, because I won't make it until I know the answer. Thank you.

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  • Binder photo Gemma

    01 January 2012

    Gemma rated and commented on this recipe

    5 stars

    Very tasty. I am new to pot roasting and was halving the recipe so I added more wine but this left a very thin "gravy". We all like our gravies thick so another time I joule try adding some flour to thicken, however the taste was delicious and the pork was tender. Definitely make again.

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  • Binder photo Poo

    15 January 2012

    Poo commented on this recipe

    First time I made this and it was awesome..yes we changed few ingredients I added hot green chillies, curd, vinegar and instead of garlic cloves I used garlic paste...it was sooooo juicy n soft ..thanx for sharing thish recipe...

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  • Binder photo Belkey

    09 April 2012

    Belkey rated and commented on this recipe

    4 stars

    Lovely, my friend made this for Sunday lunch and it was a big hit, only thing I would recomnmend is thickening the sauce a bit at the end.

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  • Binder photo JEmmao

    30 December 2012

    JEmmao commented on this recipe

    Hi am making this New Year's Day! I don't do much cooking as my husband loves to cook but I do enjoy it, what have people served it with? Am cooking for 6 adults scared much!!!!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 1 hr 45 mins

Plus 6-24 hours marinating

Ingredients

Print this recipe
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Per serving

836 kcalories, protein 62g, carbohydrate 3g, fat 58 g, saturated fat 23g, fibre 2g, salt 1.06 g

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