- 1 Tbsp oil
- 4 Tbsps butter
- 1 kg rolled loin of pork with rind removed
- 1 onion (chopped)
- 150 mls dry white wine
- 150 mls water
- 6 celery sticks, cut into 2.5 cm lengths
- 150 mls cream
- 1 Tbsp lemon juice
- Salt and ground black pepper
- Heat oil and half the butter in a heavy casserole dish, just large enough to hold the pork and celery, then brown the pork evenly.
- Transfer the pork to a plate.
- Add the onion to the casserole and cook until softened but not browned. Place the pork on top of mixture and add any juices.
- Pour the wine and water over the pork, season to taste, cover and simmer gently for 30 minutes.
- Turn the pork, arrange the celery around it, cover again and cook for approximately 40 minutes, until the pork and celery are tender.
- Transfer the pork and celery to a serving plate, cover and keep warm.
- Stir the cream into the casserole, bring to the boil and add lemon juice.
- Slice the pork, pour some sauce over slices. Serve the remaining sauce separately.