Pot-roast loin of pork with celeriac, shallots & pancetta - Good Food Middle East

Ingredients

• about 2½ kg British pork loin
• 6-8 garlic cloves, peeled and cut into thin slivers
• 7 tbsp olive oil
• 1 lemon, juice only
• 1 tsp dried fennel seed
• 8 sprigs fresh oregano
• 300g shallot
• 1 large celeriac, quartered and peeled
• 1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
• 600ml full-bodied red wine – drink the remainder!