Name: Pot Roast Gloucestershire Old Spot Pork Loin with Scrumpy
Yield: Serves 4
Cuisine: British
Ingredients: 1 onion, roughly chopped; 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; salt and freshly ground black pepper; 300 ml scrumpy or dry cider; 1 celeriac, peeled and roughly chopped; 3 cooking apples, peeled, cored and roughly chopped; a few sprigs of thyme; 1 piece of pork loin, boned, weighing about 1.5-2 kg (boned weight); 60 g butter; 1 tablespoon brown sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Regional Food

By Mark Hix

Published 2006

About

A well-sourced piece of pork really needs very little doing to it, and a good layer of fat should not put you off, because that’s where a lot of the flavour lies. The fat melts away during slow cooking, so you can drain off excess as the cooking progresses and use it another time.

If you wish, you can make a gravy by adding half a tablespoon of flour to the vegetables in the roasting pan and then stirring in some chicken stock and simmering for 15 minutes or so. With a cut like this