Pot-roast loin of pork in cider with celeriac - Good Food Middle East
Savor a tender pot-roast loin of pork in cider with celeriac. Perfect for special occasions or comforting meals.
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Ingredients
- 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
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