What could be more warming on a winter’s night than this cider-laced pork casserole?
- 1.3kg (3lb) boned and rolled loin of pork with rind removed
- 30ml (2tbsp) oil
- 1 large onion, roughly chopped
- 1 garlic clove, crushed
- 3 large carrots, peeled and diced
- 2 parsnips, peeled and diced
- 350g (12oz) swede, peeled and diced
- 300ml (½pt) dry cider
- 425ml (¾pt) stock
- Few sprigs of fresh rosemary
Preheat the oven to 180°C (350°F / gas mark 4). Season the pork joint with salt and freshly ground black pepper. Heat the oil in a large frying pan, add the pork and brown well over a high heat on all sides. Transfer to a shallow ovenproof casserole or roasting dish.
Add the onion and garlic to the pan and fry gently for 5 mins, then add all the diced vegetables and fry for a further 3-4 mins. Pour in the cider and stock and bring to the boil. Season with salt and freshly ground black pepper.
Spoon all the vegetables and liquid around the pork and add half the rosemary sprigs. Cover the casserole and cook in the oven for 1¼ hrs or until the meat and vegetables are tender.
Uncover the casserole, place the rest of the rosemary sprigs on top of the pork and cook for a further 10-15 mins.