Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love
Prep:20 mins
Serves 4 – 6
2 ½kg pork loin, bone in1 tbsp olive oil100g smoked bacon lardons300g banana shallots, halved horizontally500-600g celeriac, peeled and cut into 3cm chunks6 thyme sprigs1 garlic bulb, halved600ml dry cider140g frozen peasmash, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.STEP 2Heat a large frying pan, add the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange around the pork with the garlic bulb.STEP 3Add the cider to the frying pan, bring to the boil, then pour around the pork. Cover with foil and roast for 1 hr. Remove the foil and cook, uncovered, for a further 45 mins.STEP 4Finally, add the peas and cook for 3 mins more. Leave the pork to stand, covered, for 15 mins before carving. Serve with buttery mash (add the soft roasted garlic cloves if you like) to soak up the delicious juices.
