Name: Pot-roast loin of pork with celeriac, shallots & pancetta Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: European
Ingredients: 2 lb loin of pork; Salt and pepper to taste; 2 tbsp olive oil; 4 slices of pancetta; 2 shallots, peeled and diced; 1 celeriac, peeled and cut into chunks; 2 sprigs of fresh thyme; 1 cup chicken broth; 1 tbsp Dijon mustard; 2 tbsp balsamic vinegar

How To Make Pot-roast loin of pork with celeriac, shallots & pancetta

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Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

2 lb loin of pork
Salt and pepper to taste
2 tbsp olive oil
4 slices of pancetta
2 shallots, peeled and diced
1 celeriac, peeled and cut into chunks
2 sprigs of fresh thyme
1 cup chicken broth
1 tbsp Dijon mustard
2 tbsp balsamic vinegar

Instructions

Preheat the oven to 350°F (175°C). Season the loin of pork with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the loin of pork on all sides until browned, about 5 minutes per side.
Remove the pork from the skillet and set aside. Place the pancetta slices in the skillet and cook until crispy. Remove from the skillet and set aside.
In the same skillet, add the diced shallots and celeriac. Cook until softened, about 5 minutes.
Return the pork to the skillet, placing it on top of the shallots and celeriac. Add the thyme sprigs, chicken broth, Dijon mustard, and balsamic vinegar.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Roast for 1.5 to 2 hours, or until the pork is tender and cooked through.
Remove the skillet from the oven and let the pork rest for a few minutes before slicing.
Serve the sliced pot-roast loin of pork with the cooked celeriac, shallots, and crispy pancetta.