Oxbow Farm & Conservation Center

Harvest pork loin with turnips and celeriac

Harvest Pork Loin Roast w/ Japanese Turnips and Celeriac

By Everyday Maven for the OxBox Project, food bloggers creating delicious recipes featuring Oxbow vegetables.


  • 2 T Olive oil, divided
  • 1/4 oz Dried porcini mushrooms + 1/2 C boiling water
  • 2 lbs Boneless Pork Loin Roast
  • 2 tsp Kosher salt
  • 1/2 tsp Freshly ground black peppercorns
  • 1 tsp Fennel seeds
  • 2 Leeks (whites only), cleaned and thinly sliced
  • 1 large Yellow onion, root left on and quaartered
  • 1/4 C Peeled and diced celery root
  • 2 small Carrots, peeled and diced
  • 6-8 medium Cloved garlic, smashed
  • 1 small bu Japanese white turnips, greens separated
  • 3/4 C Whole, peeled tomatoes, drained
  • 1 sprig Fresh rosemary
  • 1 Dried bay leaf
  • 2 1/2 C Chicken stock
  • 2 T Butter, divided

  • Cover the dried porcini mushrooms with ½ cup boiling water and set aside.

    Mix salt, pepper and fennel seeds together. Rub on pork, covering all sides and set aside.

    Clean leeks and thinly slice.

    Peel celery root and dice until you have ¼ cup.

    Peel onion, leave root (furry end) in tact and quarter. Peel and smash garlic cloves. Peel carrots and dice.

    Separate the turnip greens and submerge in cold water.

    Clean turnips, trim ends and halve.

    Preheat the oven to 325F. Grab an oven-safe pot with high sides and heat over medium high heat. Add 1 Tablespoon olive oil. Once hot, use a tongs to place the pork roast in the pot. Sear for 10 to 12 minutes, about 3 to 4 minutes per side. Remove from pot and set aside.

    Add remaining 1 Tablespoon olive oil to pot. Once hot, add leeks and onion quarters. Cook for 7 to 8 minutes, stirring frequently, until starting to brown.

    Add garlic, diced carrots and celery root and continue to cook for 2 to 3 more minutes.

    Add porcini mushrooms and soaking liquid and use a wooden spoon to scrap any browned bits off the bottom of the pot into the sauce. Continue cooking for 2 to 3 minutes, until liquid reduces by about half.

    Return pork roast to pot along with halved white turnips, drained tomatoes, rosemary, bay leaf and chicken stock.Bring to a boil, immediatley lower to a simmer and cover, leaving a slight space for steam to escape. Place pot in oven with lid ajar and cook for 90 minutes or until internal temperature of 155F.

    Return pork roast to pot along with halved white turnips, drained tomatoes, rosemary, bay leaf and chicken stock.Bring to a boil, immediatley lower to a simmer and cover, leaving a slight space for steam to escape. Place pot in oven with lid ajar and cook for 90 minutes or until internal temperature of 155F.

    Remove pot from oven and remove pork roast to a cutting board. Drain sauce (reserving vegetables!) and return liquid to pot.

    Bring back to a boil, lower light to medium and cook uncovered for about 15 to 20 minutes so sauce can reduce. Don’t season the sauce until after it has reduced as the flavors will become concentrated. Turn off the heat, taste and adjust salt and pepper if necessary, add 1 Tablespoon butter and stir to dissolve.

    In a separate frying pan, heat remaining 1 Tablespoon butter. Once hot, add drained turnip greens, sprinkle with a pinch of salt and black pepper and cook until just wilted.

    Remove to a serving tray and set aside to place sliced pork roast on top.

    Thinly slice pork and place on top of wilted turnip greens. Serve with sauce, a spoonful of the cooked vegetables from the roast and Enjoy!