Pot-roast loin of pork with celeriac, shallots & pancetta - Good Food Middle East
Delight in a succulent pot-roast loin of pork infused with celeriac, shallots, and pancetta. Perfect for special occasions or everyday meals. Try it now!
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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!
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