Serves 16
140 min
Pot-Roast Loin of Pork in Cider with Celeriac
Recipe GLPR7342292adcefaf
A rustic British main course featuring a succulent bone-in pork loin slowly roasted with smoked bacon lardons, shallots, and celeriac in a fragrant cider and thyme braise. The pork emerges tender and juicy, surrounded by caramelized vegetables and rich pan juices that pair beautifully with creamy mash.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ kg Bone-in pork loin
1 tbsp Olive oil
100 g Smoked bacon lardons
300 g Banana shallots, halved horizontally
550 g Celeriac, peeled and cut into 3cm chunks
6 Fresh thyme sprigs
1 Garlic bulb, halved
600 ml Dry cider
140 g Frozen peas
Mashed potatoes, to serve
Salt and black pepper to taste
Directions
Preheat your oven to 180°C (160°C fan, gas mark 4). Pat the pork loin dry and season generously with salt and black pepper. Place it in a large roasting tin, skin-side up.
Heat the olive oil in a large frying pan over medium-high heat. Add the bacon lardons and fry until the fat renders and they begin to crisp, about 3-4 minutes. Add the halved shallots and celeriac chunks, stirring occasionally, until the vegetables are golden brown on all sides, approximately 8-10 minutes.
Scatter the thyme sprigs and golden vegetables around the pork loin in the roasting tin. Place the halved garlic bulb among the vegetables.
Pour the dry cider into the same frying pan and bring to a boil, scraping up any browned bits from the bottom. Pour the hot cider around (not over) the pork, allowing the liquid to surround the meat and vegetables.
Cover the roasting tin tightly with foil and place in the preheated oven. Roast for 1 hour, then carefully remove the foil (watch for steam). Continue roasting uncovered for a further 45 minutes, until the pork reaches an internal temperature of 145°F when measured at the thickest point away from bone.
Scatter the frozen peas over the vegetables and pork, then return to the oven for 3 minutes to heat through.
Remove the roasting tin from the oven and transfer the pork loin to a warm serving platter. Cover loosely with foil and let rest for 15 minutes while you arrange the vegetables around it.
Carve the rested pork into slices and arrange on the platter with the roasted vegetables. Spoon the pan juices over everything. Serve with creamy mashed potatoes, optionally stirred with the soft roasted garlic cloves squeezed from their skins.
