Pancetta pork with celeriac mash
Prep time: 25 minsTotal time: 
Pancetta pork with celeriac mash
This lighter pork roast for two comes together in under an hour, making it achievable for a weeknight dinner. Celeriac and pear mash is a delicious, low-carb alternative to potatoes
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 400g (approx.) pork tenderloin fillet
- 8 smoked pancetta slices
- 2 tsp runny honey
- 2 tsp wholegrain mustard*
- ½ medium celeriac (about 350g)
- 1 small, ripe pear, peeled, cored and finely diced
- 20g unsalted butter
- 1 tbsp milk
- 2-3 tsp onion gravy granules*
- seasonal greens (e.g. purple sprouting broccoli), to serve
Step by step
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Remove the pork and pancetta from the fridge 30 minutes beforehand. Preheat the oven to 200°C, fan 180°C, gas 6 and prepare a lined baking tray. Trim the pork fillet and lightly season. In a small bowl, combine the honey and mustard. Arrange the pancetta slices on a board, just slightly overlapping. Place the pork fillet on top, brushing it all over with the honey-mustard mixture. Wrap the pancetta around the pork, then place on the prepared baking tray so that the pancetta ends are on the underside. Roast for 27-30 minutes or until the pancetta has crisped up and the pork is cooked through (if you have a meat thermometer, it should read 67-70°C). Remove from the oven and rest for 10 minutes.
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Once the pork is in the oven, bring a saucepan of salted water to the boil. Peel the celeriac and cut into approx. 2cm chunks. Cook in the boiling water for 22-25 minutes, until tender, adding the pear for the final 2 minutes. Drain, return to the pan and mash well with the butter and milk to a chunky mash. Season to taste, cover and keep warm.
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Spoon the gravy granules (amount depending on your desired thickness) into a measuring jug and add 140ml just-boiled water, stirring well to dissolve. Slice the roasted pork and serve with the celeriac mash, seasonal greens of your choice and onion gravy.
*Check your mustard and gravy granules are gluten-free, if required.
