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.