A tasty weekend family pork roast with apples, cannellini beans and white wine sauce and seasoned with fresh herbs.
- 1.5kg loin of pork, off the bone and skin removed
- 25g butter
- 2tbsp olive oil
- 6 cloves of garlic, unpeeled
- 4 sprigs of rosemary
- 3 bay leaves
- 4-6 stalks of celery, thickly sliced
- 3 apples, cored and cut into wedges
- 400ml white wine
- 2 tins of cannellini beans, drained
- Salt and freshly ground black pepper
Pre-heat the oven to 200°C/180°C fan ovens/gas mark 6.
Trim the pork of any excess fat, and tie the loin with a few pieces of string to keep it in a long roll shape. Season with salt and pepper.
Heat a large casserole with the butter and 2tbsp olive oil. Fry the pork until it is golden. Add the garlic, rosemary, bay leaves, celery, apples and wine. Bring to a simmer and over with a lid, or a piece of greaseproof paper. Place in the oven for 30 mins.
After 30 mins’ cooking time, add the cannellini beans and return to the oven for a further 30 mins.
Once cooked, remove the pork and leave to rest for about 10 mins, keeping it loosely covered in foil.
Divide the cannellini beans, apples, celery and sauce between warmed plates/bowls, removing the rosemary stalks, bay leaves and garlic if you prefer not to serve them.
Cut the pork into thick slices and sit on the plates/bowls. Serve straight away.
For a wonderful flavour, squash the rosemary stalks, bay leaves and garlic into the sauce.