Photo: Sam Loyd
Pot-roast loin of pork with celeriac, shallots & pancetta
10 ingredients
Serves 8
openrecipes
A chunky, comforting casserole that makes a wonderful Sunday lunch
Estimated Nutrition (whole recipe, rough)
478
Calories
30g
Protein
28g
Fat
23g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- about 2½kg British pork loin
- 6-8 garlic cloves , peeled and cut into thin slivers
- 7 tbsp olive oil
- 1 lemon , juice only
- 1 tsp dried fennel seeds
- 8 sprigs fresh oregano
- 300g shallots
- 1 large celeriac , quartered and peeled
- 1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
- 600ml full-bodied red wine - drink the remainder!
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes