Healthy Meal Recipes

to keep you going!

Pot-roast loin of pork in cider with celeriac

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 time : 20 mins

Cooking Time: 1 hour 45 mins

Serves 4 to 6


2½ kg pork loin, bone in
1 tbsp olive oil
100g smoked bacon lardons
300g banana shallots, halved horizontally
500-600g celeriac
, peeled and cut into 3cm chunks
6 thyme sprigs
1 garlic bulb, halved
600ml dry cider
140g frozen peas
mash, to serve


  1. Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.

  2. Heat 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.

  3. Add 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.

  4. Finally, 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.