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.
Sunset DECEMBER 2005
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.
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