Pot-roast loin of pork in cider with celeriac
Serves 4 - 6
Easy
Prep:
Cook:
Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love
Skip to ingredients
Showing items 1 to 3 of 6
- 2 ½kg pork loinbone in
- 1 tbsp olive oil
- 100g smoked bacon lardons
- 300g banana shallotshalved horizontally
- 500-600g celeriacpeeled and cut into 3cm chunks
- 6 thyme sprigs
- 1 garlic bulbhalved
- 600ml dry cider
- 140g frozen peas
- mashto serve
Nutrition: per serving
- kcal575
- fat33g
- saturates11g
- carbs9g
- sugars6g
- fibre7g
- protein50g
- salt0.9g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.
step 2
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.
step 3
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.
step 4
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.
