1.6 kg piece rolled and tied skinless pork loin
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp extra virgin olive oil
2 white onions, thickly sliced
2 sticks celery, sliced
6 cloves garlic, sliced
¼ bunch thyme, leaves picked
75 g unsalted butter
375 ml apple cider
4 medium potatoes, peeled, diced
2 cups baby spinach leaves
1 cup sour cream to serve
Season pork with salt and pepper. Heat oil in a large heavy-based saucepan or flameproof baking dish over a high heat. Cook pork on all sides until well browned, then remove from pan and set aside.
Reduce heat to medium, then add onion, celery, garlic, thyme and ½ of the butter. Cook, stirring often, for 10 minutes or until onion is well browned. Add cider and remaining butter. Stir in potato, then set pork on top and bring to a simmer. Reduce heat to low, cover with a lid and cook for 1 hour (or bake at 160°C for 45 minutes). Set aside for 5 minutes to rest.
Stir in spinach, then serve pork roast with sour cream.