Ingredients
- 1.4 kg roast pork cut from the loin (prepared by your butcher)
- 300 g celery root
- 500 g butternut squash
- 12 pearl onions
- 3 cloves of garlic
- 3 cloves
- 20g butter
- 2 tablespoon(s) of olive oil
- 60 cl of raw cider
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 300 g chestnuts
Preparation
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Take the meat out of the refrigerator. Peel the celery and butternut squash, remove the seeds from the squash. Cut them into large cubes.
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Salt and pepper the roast. Peel the onions and garlic cloves. Crush these with the flat side of a knife. Plant the cloves in the onions.
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Preheat the oven to 180°C (th. 6).
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In a heavy-bottomed casserole dish, melt the butter and oil. Brown the roast for 5 or 6 minutes, turning regularly. Add the onions, garlic cloves and deglaze the bottom of the casserole with 20 cl of raw cider. Leave to cook for 5 minutes before pouring in the remaining cider, rosemary and chopped thyme. Bake for 1 hour 30 minutes. After 45 minutes of cooking, add the butternut squash, celery and chestnuts. Add salt and pepper and continue cooking for an additional 45 minutes.