Pot-roast loin of pork in cider with celeriac

Contains pork – recipe is for non-Muslims only
Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love

  • Prep:20 mins
    Cook:1 hrs 45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 575
  • fat 33g
  • saturates 11g
  • carbs 9g
  • sugars 6g
  • fibre 7g
  • protein 50g
  • salt 0.9g


  • 2½ kg 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


  1. Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.

  2. 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.

  3. 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.

  4. 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.

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