Pot-roast loin of pork in cider with celeriac

Recipe Name: Pot-roast loin of pork in cider with celeriac
Food Element: 2 kg pork loin, bone in 1 tbsp olive oil 100g smoked bacon lardons 300g banana shallot, halved horizontally 500-600g celeriac, peeled and scrape into 3cm chunks 6 thyme sprigs 1 garlic bulb, halved 600ml temperate cider 140g asleep peas mash, to promote	Cooking Process: Heat oven to 180C/160C fanatic/gas 4. Season the pork and adding together a large roasting tin. Heat a large frying pan, stockpile the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange a propos the pork taking into account the garlic bulb. Add the cider to the frying pan, bring to the eruption, later pour not far away away off from the pork. Cover gone foil and roast for 1 hr. Remove the foil and chef, outside, for a subsidiary 45 mins. Finally, amass the peas and chef for 3 mins more. Leave the pork to stand, covered, for 15 mins past carving. Serve as soon as buttery mash (ensue the soft roasted garlic cloves if you plus) to soak occurring the savory juices.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes.