Pot roasted free range pork in cider

Traditional British pork roast with a traditional English cider.


For the pork

  • 1.5-2kg 3-4lbs pork loin, boned and rolled
  • 1 celery stalk, roughly chopped
  • Salt and pepper
  • 300ml / 10fl oz Wyld Wood Organic Cider
  • 1 onion and carrot freshly chopped
  • Few springs of fresh thyme


  • Pre-heat the oven to 200°c / 400°f / Gas Mk 6.
  • Score the fat in a criss-cross pattern with a knife, season and cook the pork in a roasting tray, fat side up, for 30 minutes. Turn the pork over and cook for an additional 15 minutes.
  • Lower the oven to 170°c / 325°f / Gs Mk 3, and add the vegetables and thyme to the meat and return to the oven.
  • Spoon some cider over the meat every so often until it’s all used, draining away any excess fat during cooking.
  • Cook fat side up for the last 45 minutes

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