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
7.6 / 10
Medium score
Glycemic Index
Index
43
LowLoad
12
ModerateNutrition per serving:
| Calories | 777.26 kcal | 39% |
| Fat | 42.54 g | 61% |
| Carbs | 29.17 g | 11% |
| Sugars | 9.27 g | 10% |
| Protein | 53.25 g | 106% |
| Sodium | 833.92 mg | 42% |
| Fiber | 5.19 g | 19% |
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
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