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
Low
Load
12
Moderate

Nutrition per serving:

Calories777.26 kcal39%
Fat42.54 g61%
Carbs29.17 g11%
Sugars9.27 g10%
Protein53.25 g106%
Sodium833.92 mg42%
Fiber5.19 g19%
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

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