Recipe Pot-roast pork with Chianti jus and roasted rhubarb and apple compote

Elevate your Sunday family roast with this delicious pork dish. Imagine crispy cured meats and celeriac rinds contrasting beautifully with tender slices of pork and tender celeriac cubes, all topped with a sweet fruit compote. A real treat! Serves: 8

INGRÉDIENTS

• Butcher's twine
• 1 bunch of fresh sage (30 g)
• 2 cloves of garlic
• Olive oil
• Red wine vinegar
• 1 kg of tender-hearted, skinless, boneless pork loin from farms that respect animal welfare.
• 18 slices of Coppa di Parma ham
• 1 knob of unsalted butter
• 1 red onion
• 1 celery stalk
• 3 sprigs of fresh rosemary
• 200 ml Chianti red wine
• 2 celeriac (1 kg each)
• 1/2 bunch of fresh thyme (15 g)

FRUIT COMPOTE

• 400 g rhubarb
• 1 green apple
• 1 red apple
• 1 tablespoon dark brown sugar
• 1 knob of unsalted butter

PRÉPARATION

1. Pick the sage leaves and place them in a mortar with a pestle and a pinch of sea salt, then crush them into a paste. Peel and crush the garlic, add 2 tablespoons of oil and 2 tablespoons of red wine vinegar, then season with pepper.
2. Rub the paste all over the pork, making sure it gets into all the nooks and crannies, then cover and refrigerate for at least 30 minutes, preferably overnight.
3. Preheat the oven to 180°C (350°F). Lay a large sheet of parchment paper on a flat surface and lightly oil it. Arrange the slices of Coppa di Parma on the paper, slightly overlapping them to form a large square.
4. Place the pork at one end and wrap it tightly in the Coppa, using the paper to help you.
5. Carefully remove the paper and tie the pork with butcher's twine.
6. Heat a large non-stick frying pan over medium-high heat with a drizzle of oil and the butter. Add the pork and brown it on all sides, turning it with tongs.
7. Peel the onion and cut it into eighths. Roughly chop the celery and add it to the pan as you go. Strip the leaves from two sprigs of rosemary, then pour in most of the wine and simmer for one minute.
8. Transfer the dish to the oven and roast for 40 minutes, or until golden brown and cooked through, turning and basting every 10 minutes, and adding the remaining Chianti towards the end.
9. Meanwhile, scrub the two celeriacs, then carefully peel them with a sharp knife. Place the peelings in a roasting tin, drizzle with a tablespoon of oil, season lightly with salt and pepper, and then roast in the oven with the pork.
10. Cut the remaining celeriac into 2 cm chunks, then place them in a large casserole dish over low heat with 1 tablespoon of oil. Add the thyme leaves, then simmer, covered, for 30 minutes, or until the celeriac is tender, stirring occasionally and adding a little water if necessary.
11. To make the compote, peel and cut the rhubarb into 5 cm pieces and arrange them in a roasting tin. Core the apples, cut them into quarters, and place them in the tin. Add a pinch of pepper, the sugar, the butter, and a tablespoon of red wine vinegar. Stir in the remaining sprig of rosemary, then bake for 20 to 30 minutes, or until the fruit is slightly tender.
12. Remove the pork from the oven and let it rest in its juices while the fruit and celeriac finish cooking.
13. Carve the pork (remove the string) and serve it with the fruit compote, celeriac, and crispy pork rind, drizzling everything with the cooking juices. Delicious served with steamed seasonal greens.