Roast Pork With Gingerbread Sauce And Celery Root With Bacon

• 8 ounces thick-sliced bacon
• 5 pounds celery root
• 1 center-cut pork loin rib roast (4 1/2 to 5 lb.), bones cracked and fat trimmed to 1/8 inch thick
• Kosher salt and fresh-ground pepper
• Thin orange slices

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.
4. Bake in the 350u0b0 oven until a thermometer inserted in center of thickest part of roast reaches 155u0b0, 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 gingerbread rounds in foil and warm in oven, 8 to 10 minutes, then break into wedges.
5. Spoon celery root alongside pork roast. Garnish with orange slices and serve with Gingerbread Sauce and wedges.

bacon, celery root, center, kosher salt, orange slices

Taken from www.myrecipes.com/recipe/roast-pork-with-gingerbread-sauce-celery-root-with-bacon (may not work)