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Sunday 12 February 2017

Loin of Pork Pot Roast with celeriac, shallots and pancetta : Low Carb

I do find that Pork is so often reasonably priced, and can make a great choice for family or friends Sunday lunch ... take this chunky, comforting casserole for instance. You've no doubt already got this weeks Sunday lunch sorted ... but how about trying it next Sunday!

The carb count is only 3 carbs per serving - it's a winning recipe for all who love great LCHF food.

Preparation Time 30 -40 mins
Cooking Time approx 1 hr 45 mins
Plus 6 - 24 hours marinating time

Serves 8
about 2½kg (British) Pork Loin
6-8 garlic cloves, peeled and cut into thin slivers
7 tbsp olive oil
1 lemon, juice only
1 tsp dried fennel seed
8 sprigs fresh oregano
300g shallots
1 large celeriac, quartered and peeled
1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
600ml full-bodied red wine – drink the remainder !

1. Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.

2. Put 5 tablespoons of the olive oil, the juice of the lemon, tsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won’t react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.

3. When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.

4. Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.

5. Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.

6. Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.

7. Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.

Original recipe idea can be found

Cheers - enjoy your Sunday Lunch

All the best Jan


only slightly confused said...

MMMM Roast Pork. Nothing smells better when it's cooking...well.....maybe turkey but still.

Tom said...

...looks wonderful.

Anonymous said...

This looks so delicious and we love pork. Thanks!

Dianna said...

This sounds so so good. I've copied the recipe...thank you so much.

Lorrie said...

Pork roast smells wonderful and tastes even better. This looks like a delicious recipe for a winter dinner.

Revrunner said...

I stopped eating port after pig trucks used to pass my house on the way to slaughter.

Christine said...

This looks so gorgeous and yummy!

Carla from The River said...

Yummy, perfect!

Valerie-Jael said...

This sounds so yummy. I often make myself root veggies baked in the oven after being marinated in oil, rosemary and garlic, and I love it, even without meat. I love making mash from celeriac or parsnips, too. Have a great week, hugs, Valerie

Lisabella Russo said...

The root veggies sound yummy!

Conniecrafter said...

We do buy pork at least once every two weeks, it is so much cheaper that's for sure, this looks great

Magic Love Crow said...

Thanks so much Jan!