Roast Pork with Gingerbread Sauce and Celery Root with Bacon

In the mountains, the main dish might be venison or elk, but roast pork loin has a long tradition in Norway too. A sauce made with gingerbread adds a little interesting sugar and spice. Notes: You can cut the celery root (also called celeriac) up to 1 day ahead; immerse in a bowl of water, cover, and chill. Drain well before using. Prep and Cook Time: about 2 1/2 hours.
Makes 8 servings


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8 ounces thick-sliced bacon
5 pounds celery root
1 center-cut pork loin rib roast (4 1/2 to 5 lb.), bones cracked and fat trimmed to 1/8 inch thick
Kosher salt and fresh-ground pepper
Thin orange slices


1. Preheat oven to 350°. Cut the bacon crosswise into 1/4-inch-wide strips. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and slightly crisp, 6 to 8 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 2 tablespoons fat in pan.

2. Peel celery root and cut into about 1/2-inch cubes (see notes). In a 12- by 17-inch roasting pan, mix celery root and the 2 tablespoons reserved bacon fat. Bake for 30 minutes.

3. Meanwhile, rinse pork and pat dry. Sprinkle lightly all over with salt and pepper. Stir celery root, then set a rack above mixture (it can rest on pan rim). Set roast, fat side up, on rack.

4. Bake in the 350° oven until a thermometer inserted in center of thickest part of roast reaches 155°, 1 3/4 to 2 hours. Transfer roast to a platter or board and let rest in a warm place, 10 to 15 minutes. Meanwhile, stir bacon into celery root and return to oven; bake until celery root is lightly browned and tender when pierced, 8 to 15 minutes longer. Add salt and pepper to the mixture to taste. Wrap gingerbread rounds in foil and warm in oven, 8 to 10 minutes, then break into wedges.

5. Spoon celery root alongside pork roast. Garnish with orange slices and serve with Gingerbread Sauce and wedges.

Created date

November 2005

Nutritional Information

Calories 542
Caloriesfromfat 51 %
Protein 44 g
Fat 31 g
Satfat 10 g
Carbohydrate 22 g
Fiber 0.0 g
Sodium 500 mg
Cholesterol 136 mg