Pot-roast loin of pork in cider with celeriac

1 of 5-a-day fibre roast pork roasted vegetables winter

N/A

Source

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

Method

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.