POT-ROAST LOIN OF PORK IN CIDER WITH CELERIAC

Pot-roast loin of pork in cider with celeriac image

Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love

Provided by Angela Boggiano

Time 2h5m

Number Of Ingredients 10

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Ingredients

2 ½kg pork loin , bone in
1 tbsp olive oil
100g smoked bacon lardons
300g banana shallots , halved horizontally
500-600g celeriac , peeled and cut into 3cm chunks
6 thyme sprigs
1 garlic bulb , halved
600ml dry cider
140g frozen peas
mash , to serve

Steps:

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.

Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium