Pot-roast loin of pork in cider with celeriac Recipe

Preheat the oven to 160°C.

Season the pork loin with salt and pepper.

Heat the olive oil in a large ovenproof pan over medium-high heat.

Sear the pork loin on all sides until browned. Remove from the pan and set aside.

In the same pan, add the onions, garlic, thyme, and bay leaves. Cook until the onions are softened.

Return the pork loin to the pan and pour in the cider and chicken stock.

Bring to a simmer, then cover the pan with a lid or foil.

Transfer the pan to the preheated oven and roast for 1.5 to 2 hours, or until the pork is tender.

Meanwhile, boil the diced celeriac in salted water until tender.

Drain the celeriac and mash until smooth. Season with salt and pepper to taste.

Once the pork is cooked, remove it from the pan and let it rest for 10 minutes.

Slice the pork and serve with the cider gravy and creamy celeriac mash.