Pancetta pork with celeriac mash recipe | Sainsbury`s Magazine
This lighter quick pork tenderloin recipe is perfect for a weeknight dinner. A pear and celeriac mash recipe is a delicious, low-carb alternative to mash potato
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
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