Pot-roasted pork loin with pancetta, swede and celeriac
"Sunday lunch doesn’t get much more crowd-pleasing than this tender pork loin, pot-roasted with crispy pancetta and earthy root veg, and finished off with the kind of crackling people want to tussle over"
Prep time:
20 min
Cook time:
3 hr 20 min
Servings:
4 people
Health Score
High
Medium
Low
7.8 / 10
Medium score
Glycemic Index
Index
43
LowLoad
12
ModerateNutrition per serving:
| Calories | 715.20 kcal | 36% |
| Fat | 34.66 g | 50% |
| Carbs | 29.21 g | 11% |
| Sugars | 9.27 g | 10% |
| Protein | 52.38 g | 105% |
| Sodium | 779.90 mg | 39% |
| Fiber | 5.16 g | 18% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 43 Low |
Glycemic Load 12 Moderate |
Ingredients
1 tbsp olive oil
800g (1lb 10oz) pork loin, skin on
1 onion, sliced
10 rashers pancetta
10 sage leaves
400ml (14fl oz) dry white wine
500ml (17fl oz) chicken stock
1 small swede, peeled and roughly chopped
1 celeriac, peeled and sliced into large pieces
1 tsp cornflour
1 tsp water
Directions
Read the directions for this recipe at Tesco Real Food
Related recipes
BBC Good Food
BBC Good Food
BBC Good Food
Tesco Real Food
Sign in to save any recipe in the world and get personal recommendations
