Title : Pork Loin pot-roasted with pancetta, swede and celeriac
link : Pork Loin pot-roasted with pancetta, swede and celeriac
Pork Loin pot-roasted with pancetta, swede and celeriac
Did I hear you ask 'what's for Sunday lunch?' Well how about this recipe! It really is a family crowd pleaser. Tender pork loin, pot-roasted with crispy pancetta and earthy root veg, and finished off with the kind of crackling that folks love, well they do in our family!
Ingredients:
Serves Four
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
Method:
1. Preheat the oven to gas 2, 150°C, fan 130°C. In a large ovenproof dish, heat the olive oil. Season the pork loin all over with salt and pepper and fry on high for 5 minutes or until golden all over.
2. Remove the pork and add in the onion, pancetta and sage. Fry and stir quickly to stop it from burning in the hot pan. Add in the white wine and bubble until half reduced. Add in the chicken stock, swede and celeriac and place the pork on top, making sure to nestle it among the vegetables and in the liquid. Bring to the boil.
3. Crumple up and dampen a large piece of non-stick baking paper. Lay this over the top of the dish and overlap the sides. Put on the lid, place low in the oven and cook for 2 hours. Remove the lid and baking paper and cook for another 30 minutes.
4. Once the pork is cooked, remove it from the dish and bring the liquid and vegetables to the boil to reduce. Mix together the cornflour and water to form a slurry and pour this in. Keep cooking until the sauce thickens to a gravy. Grill the pork on high with a little salt on the skin to make crackling. Serve the pork in thick slices, spooned over with the vegetables, crackling and gravy.
Per Serving:
Carbohydrate 11.7g Protein 45.6g Fibre 0.9g Fat 49.6g
From a recipe idea here
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
Method:
1. Preheat the oven to gas 2, 150°C, fan 130°C. In a large ovenproof dish, heat the olive oil. Season the pork loin all over with salt and pepper and fry on high for 5 minutes or until golden all over.
2. Remove the pork and add in the onion, pancetta and sage. Fry and stir quickly to stop it from burning in the hot pan. Add in the white wine and bubble until half reduced. Add in the chicken stock, swede and celeriac and place the pork on top, making sure to nestle it among the vegetables and in the liquid. Bring to the boil.
3. Crumple up and dampen a large piece of non-stick baking paper. Lay this over the top of the dish and overlap the sides. Put on the lid, place low in the oven and cook for 2 hours. Remove the lid and baking paper and cook for another 30 minutes.
4. Once the pork is cooked, remove it from the dish and bring the liquid and vegetables to the boil to reduce. Mix together the cornflour and water to form a slurry and pour this in. Keep cooking until the sauce thickens to a gravy. Grill the pork on high with a little salt on the skin to make crackling. Serve the pork in thick slices, spooned over with the vegetables, crackling and gravy.
Per Serving:
Carbohydrate 11.7g Protein 45.6g Fibre 0.9g Fat 49.6g
From a recipe idea here
May I pour a glass of white wine for you - or would you prefer something else?
All the best Jan
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