Cerdo con panceta y puré de apionabo

Ingredientes

• 400 g (approx.) pork tenderloin fillet
• 8 smoked pancetta slices
• 2 tsp runny honey
• 2 tsp wholegrain mustard*
• 1/2 medium celeriac (about 350g)
• 1 small, ripe pear, peeled, cored and finely diced
• 20 g unsalted butter
• 1 tbsp milk
• 2-3 tsp onion gravy granules*
• seasonal greens (e.g. purple sprouting broccoli), to serve

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.