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

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

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(14 ratings)

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


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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  • about 2½ kg British pork loin



    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



    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



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

  • 300g shallot



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

  • 1 large celeriac, quartered and peeled



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

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


  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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5th Oct, 2011
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...
23rd Jul, 2011
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
26th Feb, 2011
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
12th Feb, 2011
What, if anything, should I serve with it? Green veg?
24th Jan, 2011
Sorry, forgot the rating !!
24th Jan, 2011
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.
16th Jul, 2010
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?
4th Apr, 2009
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.
23rd Mar, 2009
Can this be made in a slow cooker and if so for how long and on what temperature setting?
27th Oct, 2008
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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