Ingredients

• 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

Method

1. 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.
2. Transfer the pork to a plate.
3. Add the onion to the casserole and cook until softened but not browned. Place the pork on top of mixture and add any juices.
4. Pour the wine and water over the pork, season to taste, cover and simmer gently for 30 minutes.
5. Turn the pork, arrange the celery around it, cover again and cook for approximately 40 minutes, until the pork and celery are tender.
6. Transfer the pork and celery to a serving plate, cover and keep warm.
7. Stir the cream into the casserole, bring to the boil and add lemon juice.
8. Slice the pork, pour some sauce over slices. Serve the remaining sauce separately.