1 kilogram of higher-welfare skinless boneless saddle-eye pork loin
200 millilitres of Chianti red wine
2 cloves of garlic
1 stick of unsalted butter
5 tablespoons of olive oil, divided
3 tablespoons of red wine vinegar, divided
1 red onion
1 stick of celery
2 celeriac (1 kg each)
1 bunch of fresh sage (30 g)
3 sprigs of fresh rosemary
1/2 bunch of fresh thyme (15 g)
400 grams of rhubarb
1 Granny Smith apple
1 red apple
1 tablespoon of dark brown sugar
1 stick of unsalted butter
Pick the sage leaves into a pestle and mortar, add a pinch of sea salt, then bash to a paste. Peel and smash in the garlic, muddle in two tablespoons each of oil and vinegar, then season with black pepper.
Rub the paste all over the pork, getting it into all the nooks and crannies, then cover and pop in the fridge for at least 30 minutes, preferably overnight.
Preheat the oven to 350°F (180°C).
Place a large sheet of greaseproof paper on a flat surface and rub lightly with oil. Arrange the Coppa di Parma on the paper, slightly overlapping, to make a large square.
Place the pork at one end and roll it up tightly in the Coppa, using the paper to help you. Carefully remove the paper and secure the pork all the way along with butcher’s string.
Place a large non-stick frying pan on medium-high heat with a drizzle of oil and the butter, add the pork and brown all over, turning with tongs.
Peel the onion and cut into eighths, and trim and roughly chop the celery, adding to the pan as you go. Add in two sprigs of rosemary, then pour in most of the wine and let it cook away for one minute.
Roast in the oven for 40 minutes, or until golden and cooked through, turning and basting every 10 minutes, and adding an extra lug of Chianti towards the end.
Meanwhile, scrub the celeriac, then carefully peel the knobbly skin with a sharp knife. Place the peelings in a roasting tray, toss with one tablespoon of oil and a little salt and pepper, then pop in the bottom of the oven with the pork.
Chop the rest of the celeriac into rough 2-centimetre chunks, then place in a large casserole pan on medium-low heat with one tablespoon of oil. Pick in the thyme leaves, then cook with the lid on for 30 minutes, or until softened, stirring occasionally and adding splashes of water, if needed.
To make the compote, trim and chop the rhubarb into 5-centimetre chunks and place in a roasting tray. Core the apples, cut into wedges and place in the tray, then add a pinch of pepper, sugar, butter and one tablespoon of red wine vinegar. Drop in the remaining rosemary sprig, then place in the oven for 20 to 30 minutes, or until you’re able to mash the fruit slightly.
Remove the pork from the oven and let it rest in its juices while the fruit and celeriac cooks for another 15 minutes.
Carve the pork (discard the string) and serve with the fruit compote, celeriac and crispy celeriac crackling, spooning over any pan juices. This dish is delicious served with seasonal steamed greens.