Pot-roasted pork loin with pancetta, swede and celeriac recipe

  • Serves 4
  • 20 mins to prepare and 3 hrs 20 mins to cook
  • 736 calories / serving
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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.

  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 nonstick 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.

See more Pork recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 3060kj 736kcal 37%
  • Fat 50g 71%
  • Saturates 17g 87%
  • Sugars 10g 11%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 11.7g Protein 45.6g Fibre 0.9g


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