- 2½ kg pork loin, bone in
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g smoked bacon lardons
- 300g banana shallots, halved horizontally
- 500-600g celeriac, peeled and cut into 3cm chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 6 thyme sprigs
- 1 garlic bulb, halved
- 600ml dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 140g frozen peas
- mash, to serve
Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.
Heat a large frying pan, add the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange around the pork with the garlic bulb.
Add the cider to the frying pan, bring to the boil, then pour around the pork. Cover with foil and roast for 1 hr. Remove the foil and cook, uncovered, for a further 45 mins.
Finally, add the peas and cook for 3 mins more. Leave the pork to stand, covered, for 15 mins before carving. Serve with buttery mash (add the soft roasted garlic cloves if you like) to soak up the delicious juices.