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    Pot-Roast Loin of Pork with celeriac, shallots and pancetta

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    Jan1
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    Pot-Roast Loin of Pork with celeriac, shallots and pancetta

    Post by Jan1 on Tue Jan 06 2015, 14:30


    A chunky, comforting casserole that makes a wonderful Sunday lunch.
    The carb count is only 3 carbs per serving - it's a winning recipe for all who love great LCHF food.

    Preparation Time 30 -40 mins
    Cooking Time approx 1 hr 45 mins
    Plus 6 - 24 hours marinating time

    Ingredients:
    Serves 8
    about 2½kg British Pork Loin
    6-8 garlic cloves, peeled and cut into thin slivers
    7 tbsp olive oil
    1 lemon, juice only
    1 tsp dried fennel seed
    8 sprigs fresh oregano
    300g shallots
    1 large celeriac, quartered and peeled
    1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
    600ml full-bodied red wine – drink the remainder !

    Method:

    1. Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.

    2. Put 5 tablespoons of the olive oil, the juice of the lemon, tsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won’t react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.

    3. When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.

    4. Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.

    5. Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.

    6. Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.

    7. Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.

    Original recipe idea can be found here : http://www.bbcgoodfood.com/recipes/1170/potroast-loin-of-pork-with-celeriac-shallots-and-p

    Enjoy your Sunday Lunch

    All the best Jan
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    Jan1
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    Re: Pot-Roast Loin of Pork with celeriac, shallots and pancetta

    Post by Jan1 on Wed Jan 14 2015, 21:52

    @Jan1 wrote:

    A chunky, comforting casserole that makes a wonderful Sunday lunch.
    The carb count is only 3 carbs per serving - it's a winning recipe for all who love great LCHF food.

    Preparation Time 30 -40 mins
    Cooking Time approx 1 hr 45 mins
    Plus 6 - 24 hours marinating time

    Ingredients:
    Serves 8
    about 2½kg British Pork Loin
    6-8 garlic cloves, peeled and cut into thin slivers
    7 tbsp olive oil
    1 lemon, juice only
    1 tsp dried fennel seed
    8 sprigs fresh oregano
    300g shallots
    1 large celeriac, quartered and peeled
    1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
    600ml full-bodied red wine – drink the remainder !

    Method:

    1. Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.

    2. Put 5 tablespoons of the olive oil, the juice of the lemon, tsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won’t react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.

    3. When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.

    4. Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.

    5. Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.

    6. Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.

    7. Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.

    Original recipe idea can be found here : http://www.bbcgoodfood.com/recipes/1170/potroast-loin-of-pork-with-celeriac-shallots-and-p

    Enjoy your Sunday Lunch

    All the best Jan

    Having just read the words below on the 'Kiss a Pig For Diabetic Research' thread I couldn't resist bumping this post .... just in case anyone wants a good recipe sunny

    Apparently "the idea behind kissing the pig is to thank it for its life-saving role in diabetes research as the first source for insulin for patients. All proceeds benefit your local American Diabetes Association and the mission to prevent and cure diabetes and to improve the lives of all children and adults affected by type 1 and type 2 diabetes.

    Read more:    http://5newsonline.com/2015/01/13/kiss-a-pig-for-diabetes-research/

    Any volunteers  Question  I'd rather eat them  Cool "

    Thanks for your post on the 'Kiss a Pig' thread Graham ..........

    Hope all enjoy their next pork dish whether it be roast, chops, or casserole.

    All the best Jan

      Current date/time is Fri Nov 17 2017, 21:15