This plate is built around the sauce. Dark beer reduces slowly, picking up sweetness, bitterness, and depth, while the pork and vegetables stay deliberately simple to let it lead.
Difficulty
Moderate
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
1 hour 30 minutes
Servings
4 servings
Ingredients
Instructions
- Take the pork out of the fridge early.
- Let it come to room temperature.
- Use 1 tsp of the salt and ½ tsp of the pepper to season the pork evenly.
- Heat 1 tbsp of the oil in an oven-safe pan.
- Brown the pork on all sides.
- Transfer the pan to an oven preheated to 180°C / 350°F.
- Roast until just cooked through.
- Remove and rest the meat under foil.
- While the pork roasts, boil the celeriac in salted water.
- Use ½ tsp of the salt for the cooking water.
- Cook until very soft.
- Drain thoroughly.
- Mash until smooth.
- Add 20 g of the butter and all the milk or cream.
- Season with a pinch of the remaining pepper.
- Keep warm.
- Toss the carrots with ½ tbsp of the oil, ¼ tsp of the salt, and a pinch of pepper.
- Roast on a separate tray until tender and lightly caramelized.
- Return the pork pan to the stove.
- Add the remaining ½ tbsp of oil.
- Add onion and garlic.
- Cook gently until soft.
- Pour in the dark beer.
- Simmer until reduced by about half.
- Add the stock.
- Reduce slowly until glossy.
- Stir in mustard and honey.
- Finish with the remaining 20 g of butter.
- Season with the remaining salt and pepper, to taste.
- Slice the pork.
- Spoon sauce over the meat.
- Serve with celeriac purée and roasted carrots.
Typical Mistakes to Avoid
- Rushing the sauce — beer needs time to mellow.
- Overcooking the pork — dryness kills simplicity.
- Overseasoning the purée — it should stay soft and neutral.
You may also like: Nut-Crusted Chicken with Balsamic Sauce and Beet Salad, Chicken Saltimbocca with Caper Butter and Grilled Carrots, Chicken Parcels with Green Asparagus and Mustard Mushroom Sauce
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