
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
Sign in to save any recipe in the world and get personal recommendations