COLLERANS POT ROAST LOIN OF PORK IN CIDER WITH CELERIAC Recipe.
Each week a local business shares a yummy recipe for you to cook at home! This week's recipe is brought to you by Collerans Butchers.
This delicious pot serves four and is an ideal meal for Super Sunday Occasion.
INGREDIENTS
2.5kg Collerans Loin of Pork, bone-in
1 tbsb Rapeseed Oil
100gr Collerans Smoked
Bacon Lardons
300gr Shallots halved
600gr Celeriac, peeled, cut to 3cm cubes
6 Sprigs of Thyme
1 Garlic Bulb halved
600ml Dry Cider
140gr Frozen Peas
Creamy Mashed Potatoes to serve
Method:
1. Heat oven- 180C/160C Fan/Gas 4
2. Season Pork, place in roasting tin.
3. Heat a frying pan, add the oil and fry off Collerans Smoked Bacon Lardons with the Celeriac and Thyme until golden brown. Arrange around the Pork with the Garlic
4. Add cider to the frying pan and bring to the boil. Pour over the pork, cover and roast in the oven for an hour. Remove the cover and roast for a further 45 minutes.
5. Finally add the peas and cook for a further 3-4 mins. Leave the pork stand for 15 minutes before carving,
6. Serve with creamy mash for a delicious meal.
Serves 4-6 - Prep-Time 20 min
Cook-Time 1 Hour 45 Min.
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Call into Collerans for your daily premium poultry and meat supplies:
Colleran’s Family Butchers
18 Mainguard Street, Galway
T: 091 562 582 and 091 779931.
Find them on Google Maps
LOCAL HOME DELIVERY SERVICE
Mon-Friday 5pm-8.30pm Saturday 10am-4.00pm.
Order before 12 midnight for delivery the following day.
Visit www.colleransbutchers.com to order online.
