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.
More From Sunset
- Calories: 542
- Calories from fat: 51%
- Protein: 44g
- Fat: 31g
- Saturated fat: 10g
- Carbohydrate: 22g
- Fiber: 0.0g
- Sodium: 500mg
- Cholesterol: 136mg
- 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
- Gingerbread Wedges, optional
- Thin orange slices
- Gingerbread Sauce
- 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.
Only you will be able to view, print, and edit this note.Add Note