Pot roast pork

Pot roasts don't have to take forever to cook - this roast pork version is ready in just over an hour and is full of flavour with apples, cannellini beans and white wine

Serves: 6

What you need:

• 1.5kg loin of pork, off the bone and skin removed
• 25g butter
• 2 tbsp olive oil
• 6 cloves of garlic, unpeeled
• 4 sprigs of rosemary
• 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 pepper

What you do:

1. Pre-heat the oven to 200ËšC/180ËšC fan ovens/gas mark 6.
2. 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.
3. 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 over with a lid, or a piece of greaseproof paper. Place in the oven for 30 minutes.
4. After 30 minutes cooking time, add the cannellini beans and return to the oven for a further 30 minutes.
5. Once cooked, remove the pork and leave to rest for about 10 minutes, keeping it loosely covered in foil.
6. 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).
7. Cut the pork into thick slices and sit on the plates/bowls. Serve straight away.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy