Pot roast pork with Pink Lady apples, cannellini beans and white wine


You will need 1.5kg loin of pork, off the bone and skin removed
2 tbsp olive oil
3 bay leaves 4-6 stalks of celery, thickly sliced 3 Pink Lady? apples, cored and cut into wedges
400ml white wine 2 tins of cannellini beans, drained salt and freshly ground black peppe

Directions Pre-heat the oven to 200?C/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 the 2 tbsp of olive oil. Fry the pork until it is golden. Add the garlic, rosemary, bay leaves, celery, apples and wine. Bring to a simmer and cover with a lid, or a piece of greaseproof paper. Place in the oven for 30 minutes.

After 30 minutes cooking time, add the cannellini beans and return to the oven for a further 30 minutes.

Once cooked, remove the pork and leave to rest for about 10 minutes, 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 (however they will have a wonderful flavour if squashed into the sauce).

Cut the pork into thick slices and sit on the plates/bowls. Serve straight away.


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