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Herb-stuffed Pork Loin, Spring Greens & Jersey Royals

by Graham Campbell​​​​​​​

Main Medium ​​​​​​​ 6 ​​​​​​​ Prep/Cook: 2 hours 30mins

INGREDIENTS

PORK LOIN
1.5kg pork loin

10g of salt

HERB STUFFING
1 bunch of fresh parsley

4 sprigs of lemon thyme

4 sprigs of rosemary

2 garlic cloves

200g of sausage meat

1/2 lemon, juiced

10g of salt

20g of olive oil

SPRING GREENS AND JERSEY ROYAL SALAD
300g of Jersey Royal potatoes

2 spring greens, large

1 tsp Dijon mustard

20g of cider vinegar

5g of salt, plus extra for cooking the veg

100g of olive oil

1/2 bunch of spring onions, chopped

METHOD

1. To start the dish, make the herb stuffing. Chop up the herbs and garlic and mix with the sausage meat in a bowl. Add the lemon juice, salt and olive oil and mix well. Cover and leave in fridge for 1 hour

2. Set the steam oven to 150°C at 60% steam

3. Butterfly the pork loin and season with salt. Spread the herb stuffing all over the pork loin and roll up like a Swiss roll. Tie neatly with butchers' string to hold in place

4. Score the skin, rub in the salt and place in the oven for 1 1/2-2 hours

5. Meanwhile, place the Jersey Royals in a pan of cold water and bring to the boil. Simmer until cooked, then drain and cut in half

6. Shred the spring greens and blanch in salted boiling water

7. Place the Dijon mustard in a blender and add the salt and cider vinegar. Blitz on a slow speed while gradually adding the olive oil. Add the potatoes, spring greens and spring onions to a bowl and toss together with the dressing

8. Once the pork is ready, remove from the oven and allow to rest for 10 minutes before slicing and serving with the potatoes and spring greens