693. ROAST PORK with GINGERBREAD and CELERY ROOT with BACON

makes 8 servings


8 oz. thick-sliced bacon
5 lb. celery root
1 center-cut pork loin rib roast (4 1/2-5lb.), bones cracked and fat trimmed to 1/8-inch thick
Kosher salt and fresh-ground pepper
gingersnaps, optional
thin orange slices
gingerbread sauce (recipe follows)

Preheat oven to 350F. Cut the bacon crosswise into 1/4-inch-wide strips. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and slightly crisp, 6 to 8 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 2 tablespoons fat in pan.

Peel celery root and cut into about 1/2-inch cubes (see notes). In a 12- by 17-inch roasting pan, mix celery root and the 2 tablespoons reserved bacon fat. Bake for 30 minutes.

Meanwhile, rinse pork and pat dry. Sprinkle lightly all over with salt and pepper. Stir celery root, then set a rack above mixture (it can rest on pan rim). Set roast, fat side up, on rack.

Bake in the 350F oven until a thermometer inserted in center of thickest part or roast reaches 155F, 1 3/4 to 2 hours. Transfer roast to a platter or board and let rest in a warm place, 10 to 15 minutes. Meanwhile, stir bacon into celery root and return to oven; bake until celery root is lightly browned and tender when pierced, 8 to 15 minutes longer. Add salt and pepper to the mixture to taste. Wrap gingersnaps in foil and warm in oven, 8 to 10 minutes, then break into wedges.

Spoon celery root alongside pork roast. Garnish with orange slices and serve with gingerbread sauce and snaps.

NOTE: You can cut the celery root (also called celeriac) up to 1 day ahead; immerse in a bowl of water, cover, and chill. Drain well before using.


GINGERBREAD SAUCE

makes about 1 1/2 cups; 8 servings


In a 3- to 4-quart pan, combine 1 1/2 cups Merlot or other dry red wine, 3/4 cup tawny Port, and 2/3 cup orange juice, Bring to a boil over high heat and stir occasionally until reduced to 1 1/4 cups, 12 to 15 minutes. Meanwhile, in a small bowl, combine 1/4 cup hot water and 1 1/2 tablespoons concentrated veal or veal and beef demi-glace. Crumble enough of the gingersnaps to make 2/3 cup. Add gingersnaps and demi-glace mixture to wine mixture; let stand until gingersnaps have softened, 3 to 5 minutes. Pour into a blender. Add 1/4 cup whipping cream and whirl until smooth. Return to pan. Stir over low heat until hot. Whisk in 1 tablespoon butter until blended and smooth. Add salt to taste.


courtesy of: Sunset, December 2005, pp. 123-124