Roast Loin Of Pork In Cider With Celeriac Recipe

Roast loin of pork in cider with celeriac

This warming winter dish will get a 10 out of 10 from your family! - by Amy Sinclair

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When preparing celeriac, place the peeled veg in a bowl with lemon juice and toss well to prevent it going brown.

Ingredients

2.5kg/5lb 8oz pork loin, bone in

1 tbsp olive oil

100g/4oz smoked bacon lardons

300g/11oz banana shallots, halved horizontally

500-600g/1lb 2oz-1lb 5oz celeriac, peeled and cut into 3cm/11/4in chunk

6 thyme sprigs

1 garlic bulb, halved

600ml/1pt dry cider

140g/5oz 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.

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.