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

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

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(13 ratings)

Prep: 30 mins - 40 mins Cook: 1 hr, 45 mins Plus 6-24 hours marinating

Easy

Serves 8
A chunky, comforting casserole that makes a wonderful Sunday lunch

Nutrition and extra info

Nutrition: per serving

  • kcal836
  • fat58g
  • saturates23g
  • carbs3g
  • sugars0g
  • fibre2g
  • protein62g
  • salt1.06g
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Ingredients

  • about 2½ kg British pork loin
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 6-8 garlic cloves, peeled and cut into thin slivers
  • 7 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp dried fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 8 sprigs fresh oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 300g shallot
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 large celeriac, quartered and peeled
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 600ml full-bodied red wine – drink the remainder!

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.

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Comments, questions and tips

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hilaryys
24th Jan, 2016
5.05
Cooked this recipe from the website so didn't see the tip to remove skin and fat - it didn't seem to matter as it was not a fatty end result and we just removed skin and fat before cooking. Delicious! Cooked a 1.25 kg piece as it was just the two of us but this method keeps even smaller pieces of meat moist. I served with curly kale, roast potatoes and stuffing but didn't do apple sauce because I thought (rightly, as it turned out) that the celeriac cooked in the wine and the lemon juice in the marinade would give a little hit of acidity.
Drydoni
17th Mar, 2013
5.05
YUM YUM YUM!!!! A beautiful change to a normal sunday roast have never had celeriac before and it was really tasty in this dish cant wait to make again!
zoella
9th Jan, 2013
did anyone do this with the skin on? is it the same?
mrso08
30th Dec, 2012
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!!!!
eleanormayo
9th Apr, 2012
4.05
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.
poornimamukherjee
15th Jan, 2012
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...
GVB
1st Jan, 2012
5.05
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.
skerries69
4th Dec, 2011
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.
rhodes06
30th Oct, 2011
5.05
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!
yorkshirejen
5th Oct, 2011
5.05
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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