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1.5 kg (3 lb 6 oz) loin of pork, off the bone and skin removed
6 cloves garlic (unpeeled)
4 sprigs rosemary
3 bay leaves
5 stalks celery, sliced thickly
3 Pink Lady apples, cored and cut into wedges
400 ml (14 fl oz) white wine
2 x 400 g tins cannellini beans, drained
Preheat oven to 200 C, 350 F or gas mark 6.
Trim any excess fat from pork, roll into a log shape and tie with string. Season with salt and black pepper. Heat a little oil and a knob of butter in an ovenproof casserole pan and fry pork until golden. Add garlic, rosemary, bay leaves, celery, apples and wine. Bring to a simmer and cover. Cook in oven for 30 minutes. Add beans and return to oven for 30 minutes, or until pork is cooked through.
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