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
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.