Pot-roast pork with Chianti jus | Jamie Oliver recipes
A beautiful contrast of crispy cured meat with slices of juicy pork, soft cubes of celeriac, celeriac crackling and a mouth-watering fruit compote.
Ingredients
- butcher's string
- 1 bunch of fresh sage (30g)
- 2 cloves of garlic
- olive oil
- red wine vinegar
- 1kg higher-welfare skinless boneless saddle-eye pork loin
- 18 slices of Coppa di Parma
- 1 knob of unsalted butter
- 1 red onion
- 1 stick of celery
- 3 sprigs of fresh rosemary
- 200ml Chianti red wine
- 2 celeriac (1kg each)
- ½ a bunch of fresh thyme (15g)
- FRUIT COMPOTE
- 400g rhubarb
- 1 green eating apple
- 1 red eating apple
- 1 tablespoon dark brown sugar
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